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I'm a big fan of cous cous so this one was easy. The spices really complimented the pork chops and the cous cous was not dry. Very delicious!

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Sally S June 09, 2007

Very, very good. I cut my pork tenderloin into 2"-3" pieces, rather than leave it in 4-oz. chunks. Marinated for about 5 hours. I didn't like the look of our local fresh apricots, so I used dried. I've fallen in love with harissa -- great flavor, not too much heat! So this recipe was a real find (and a real keeper) for me. Thanks!

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KLHquilts May 24, 2007

I wish I could give this lovely recipe one hundred stars! Used pork chops and marinated them for a good four hours. The harissa used was Harissa (Hot Pepper Sauce). For fresh apricots I substituted dried unsulphured apricots. Everthing came together beautfully and I felt the extended marinating time really enhanced the flavors. Spicy for us, but not incendiary! Don't forget the fresh cilantro for garnish! Served alongside of Arabian Cauliflower With Tahini. Husband and I have agreed next time to substitute lamb for the pork to test what that would taste like. Thanks for sharing a fabulous recipe! cg ;)

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COOKGIRl September 23, 2006

This was so good! The flavor of the marinade on the pork along with the apricots in the couscous, very nice! I did not use the harissa but made a bit of a paste of ground red pepper flakes, cumin, garlic and olive oil.

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lauralie41 October 12, 2005
Moroccan-Spiced Pork Chops and Fruity Couscous