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Ingredients

  • 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
  • 14 1/2 ounces chicken broth
  • 1 1/4 cups couscous
  • 14 1/2 ounces diced tomatoes (drained)
  • 1/3 cup onion (chopped)
  • 3 tablespoons fresh parsley (snipped)
  • 3 tablespoons fresh cilantro (snipped)
  • 3 tablespoons fresh mint (snipped)
  • fresh cilantro

Directions

  1. 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 4-5 minutes, or until nicely browned.
  2. 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.
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