Moroccan-Spiced Pork with Couscous
A host of seasonings used in Northern Africa flavor the pork for this easy dish. All components come together very quickly for a company-special, but weeknight-easy meal. Accompany with warm flour tortillas and fresh fruit salad of cubed cantaloupe and sliced green grapes.
4 boneless pork chops, cut into 3/4-inch cubes
1/2 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons olive oil
1 (14 1/2-ounce) can chicken broth
1 1/4 cups couscous
1 (14 1/2-ounce) can diced tomatoes, drained
1/3 cup chopped onion
3 tablespoons snipped fresh parsley
3 tablespoons snipped fresh cilantro
3 tablespoons snipped fresh mint
Juice of 1 fresh lemon, or to taste
Fresh cilantro sprigs
- Combine garlic powder, cumin, paprika, ginger, allspice, salt and pepper in a large self-sealing bag. Add pork cubes; seal bag and toss until pork is evenly coated. Heat oil over medium-high heat in large nonstick skillet. Add pork cubes; cook and stir 4 to 5 minutes, or until nicely browned.
- Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous, cover, remove from heat and let stand 5 minutes. Stir in tomatoes, onion, cilantro, parsley and mint. Spoon couscous onto serving platter; top with pork cubes. Drizzle lemon juice over pork and couscous, garnish with cilantro.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.