Couscous Pork And Apricots Recipes

MOROCCAN-SPICED PORK CHOPS AND FRUITY COUSCOUS

Steps:

• 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.

COUSCOUS, PORK AND APRICOTS

Steps:

• Chop whole onion; saute in very hot nonstick pan in olive oil over medium-high heat, until onions begin to brown.
• Meanwhile, wash, trim and dry mushrooms and add to onion when it begins to brown.
• Wash, dry and cut pork into small cubes; add to onion and mushrooms as they cook and brown on all sides.
• Following package directions on couscous, bring the appropriate amount of water to boil.
• Finely grate lemon and orange rinds; cut up apricots.
• Add couscous to boiling water with lemon and orange rinds; cover pot and allow couscous to sit until the water has been absorbed, about 5 minutes.
• Add cumin and red pepper flakes to pork mixture and stir well. Stir in apricots, tomato paste and orange juice; reduce heat to low and continue cooking.
• Wash, dry and mince parsley.
• Stir cooked couscous into pork mixture; season with salt and sprinkle with parsley.