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Moroccan-Spiced Pork Chops and Fruity Couscous

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“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.”

Ingredients Nutrition


  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.

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