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

Moroccan-Spiced Pork Chops with Apricot Couscous

PersonalPoints™ per serving
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 2 cm thick for quick, even cooking.


Pork Loin Steak, Lean, raw

450 g, four boneless chops

Ground Cinnamon

½ teaspoons, level

Ground Cumin

2 teaspoons, level

Coriander, Dried

2 teaspoons, level

Calorie controlled cooking spray

5 spray(s)

Couscous, dry

300 g

Vegetable stock cube(s)

2 cube(s), chicken, make up 600ml with hot water

Apricots in juice, drained

1 can(s), small, (210g), drained

Coriander, fresh

1 tablespoons, chopped


  1. In a resealable plastic bag, combine cumin, ground coriander and cinnamon. Add pork to bag, seal and shake until well-coated; allow to marinate 20 minutes. (Note: You can use a medium glass bowl instead.)
  2. Heat cooking spray in a large frying-pan over medium-high heat; cook pork, turning once, until light pink and cooked through, about 8 minutes.
  3. Meanwhile, prepare couscous according to package instructions using stock instead of water. Gently stir apricots and fresh coriander into cooked couscous. Serve chops on top of couscous.