Ingredients
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1/2 teaspoon ground cinnamon
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 tablespoon harissa
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1 lb lean pork loin, sliced into four pieces (4 oz each) or 4 (4 ounce) boneless pork chops
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2 teaspoons olive oil
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1 1/4 cups couscous
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1/4 teaspoon cinnamon
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1/4 teaspoon turmeric
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8 fresh apricot halves
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1 tablespoon cilantro, fresh, chopped
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2 1/2 cups fat-free chicken broth
Instructions
- 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.
- Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side.
- 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.
- Serve chops on top of the couscous.
- Cooking time includes the time to marinade the meat.