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Moroccan-Spiced Pork Chops & Fruity Couscous

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"I love pork and Moroccan flavors. Serve the pork chops on top of the couscous."
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1 h 5 m servings 430 cals
Original recipe yields 4 servings

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  1. Combine 1 tablespoon olive oil, tomato paste, cumin, coriander, hot pepper sauce, and 1/2 teaspoon cinnamon in a resealable plastic bag. Add pork loin chops to the bag; seal and shake until well-coated. Chill in the refrigerator for 30 minutes.
  2. Heat remaining olive oil in a large skillet over medium-high heat. Add marinated pork loin chops and cook until cooked through, about 6 minutes per side.
  3. Bring chicken broth to a boil in a medium saucepan. Stir in couscous, dried apricots, green onions, turmeric, and 1/4 teaspoon cinnamon. Turn heat to low; cover and let simmer until liquid has been absorbed, 5 to 7 minutes. Fluff couscous with a fork and stir in cilantro.


  • Cook's Note:
  • Harissa may be used instead of tomato paste and Tabasco sauce.

Nutrition Facts

Per Serving: 430 calories; 12.3 g fat; 55.7 g carbohydrates; 23.4 g protein; 40 mg cholesterol; 824 mg sodium. Full nutrition

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