A host of seasonings used
in northern Africa season 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.
Moroccan-Spiced
Pork with Couscous
- 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
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.
Serves 6.
Wine Suggestion: Try a
chilled Sauvignon Blanc, Viognier or a bottle of vin gris or
rose wine.
Nutrition Facts:
Calories 270 calories
Protein 20 grams
Fat 6 grams
Sodium 470 milligrams
Cholesterol 35 milligrams
Saturated Fat 1 grams
Carbohydrates 33 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
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