Moroccan-Spiced Pork Chops and Fruity Couscous

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.

• Ready In: 58 mins
• Serves: 4

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.