- 2 tablespoons olive oil, divided
- 1 tablespoon tomato paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 3/4 teaspoon ground cinnamon, divided
- 1 pound pork loin chops
- 2 1/2 cups chicken broth
- 1 1/4 cups couscous
- 1/2 cup dried apricots, chopped
- 1/4 cup green onions, chopped
- 1/4 teaspoon ground turmeric
- 1/2 cup cilantro, chopped
- 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.
- 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.
- 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.
08/15/2019
recipepes.com
moroccan-spiced pork chops & fruity couscous, recipe
PT15M
PT1H
5
455 calories
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