Moroccan-Spiced Pork Chops and Fruity Couscous |
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Prep Time: 10 Minutes Cook Time: 48 Minutes |
Ready In: 58 Minutes Servings: 4 |
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Though I will never serve this dish to them, I love the flavors of the marinade and have made some changes that make this truly delicious. Ingredients:
1/2 teaspoon ground cinnamon |
2 teaspoons ground cumin |
2 teaspoons ground coriander |
1 tablespoon harissa |
1 lb lean pork loin, sliced into four pieces (4 oz each) or 4 (4 ounce) boneless pork chops |
2 teaspoons olive oil |
1 1/4 cups couscous |
2 1/2 cups fat-free chicken broth |
1/4 teaspoon cinnamon |
1/4 teaspoon turmeric |
8 fresh apricot halves |
1 tablespoon cilantro, fresh, chopped |
Directions:
1. Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.) Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge.
2. Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side.
3. Bring broth to boil in a medium saucepan. Add 1/4 teaspoon of cinnamon, turmeric and couscous. Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes. Fluff couscous and mix in the apricots and cilantro.
4. Serve chops on top of the couscous.
5. Cooking time includes the time to marinade the meat.
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