Ingredients for Moroccan Seasoned Chops With Fruited Couscous
- Boneless Pork Chops
- Ground Cumin
- Ground Coriander
- Cayenne Pepper
- Olive Oil
- Couscous (amount according to package directions)
- Raisins
- Dried Apricot
- Pine Nuts
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How to Make Moroccan Seasoned Chops With Fruited Couscous
- In a small bowl, whisk together 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cayenne pepper (optional), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Rub the spice mixture generously over both sides of 4 pork chops (about 1 inch thick) or 4 boneless, skinless chicken breasts.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
- Cook the chops for 6-8 minutes per side, or until nicely browned and cooked through. Internal temperature should reach 145°F (63°C) for pork and 165°F (74°C) for chicken.
- While the chops cook, prepare the couscous according to package directions. During the last 2 minutes of cooking time, stir in 1/2 cup dried cranberries (or other dried fruit), 1/4 cup chopped walnuts (or other nuts), and 1 tablespoon of butter or olive oil.
- To serve, fluff the couscous with a fork and divide it among plates. Top with the Moroccan-spiced pork chops (or chicken) and garnish with extra chopped nuts and a sprinkle of fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
39g
Fat
24g
Carbs
15g
