Recipe by justcallmetoni
When I first found this recipe on the Weight Watchers website, I was amused by the idea of a Moroccan dish featuring pork as most of the natives I know from this country are Muslim. 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.
- 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 See How It's Made
- 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.