Moroccan Seasoned Chops With Fruited Couscous Recipes

MOROCCAN SEASONED CHOPS WITH FRUITED COUSCOUS RECIPE

Steps:

• In small bowl combine salt, cumin, coriander, cinnamon, and cayenne; rub mixture onto both sides of pork chops.
• Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 8 minutes until internal temperature on a thermometer reads 145 ° Fahrenheit, followed by a 3-minute rest time.
• Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water.
• Serve chops on top of couscous.
• Recipe Alternative: Swap in larger Pearl Couscous in place of smaller Moroccan Couscous. Learn how to make pearl couscous on our product page!

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.