Photo of Moroccan-Spiced Pork Chops with Apricot Couscous by WW

Moroccan-Spiced Pork Chops with Apricot Couscous

Points® value
Total Time
22 min
12 min
10 min
Have this well-seasoned, complete meal on the table in minutes: Make sure the pork is cut 3/4-inch-thick for quick, even-cooking.


Ground cinnamon

½ tsp(s)

Cumin seeds

2 tsp(s)

Ground coriander

2 tsp(s)

Uncooked lean trimmed pork loin

1 pound(s), four 4 oz boneless chops, 3/4-inch-thick each

Olive oil

2 tsp(s)

Uncooked whole wheat couscous

10 oz

Fat free chicken broth

2 cup(s)

Canned water-pack apricot halves unpeeled

8½ oz, chopped or 8 fresh apricot halves


1 tbsp(s), fresh, chopped


  1. In a resealable plastic bag, combine cumin, coriander and cinnamon. Add pork to bag, seal and shake until well-coated; allow to marinate 20 minutes. (Note: You may use a medium glass bowl instead, if desired.)
  2. Heat oil in a large skillet over medium-high heat; cook pork, turning once, until light pink and cooked through, about 8 minutes.
  3. Meanwhile, prepare couscous according to package directions using broth instead of water. Fold apricots and cilantro into cooked couscous and stir. Serve chops on top of couscous. Yields 1 chop and about 1 1/4 cups of couscous per serving