Photo of Moroccan-spiced pork chops with apricot couscous by WW

Moroccan-spiced pork chops with apricot couscous

Total Time
22 min
12 min
10 min
Lean pork loin gets infused with Moroccan flavors thanks to a spice-rich marinade. The pork marinates for just 20 minutes before getting seared, and then it takes about 20 additional minutes to get this meal on the table. Pay close attention to the thickness of the pork and aim for consistent ¾-inch-thick pieces so that they cook quickly and evenly. The pork is paired with fluffy couscous that has chopped apricots and fresh cilantro—two Moroccan favorites—stirred in. Cooking the couscous in chicken broth instead of water is a delicious upgrade. Serve with a simple side salad to complete the meal.


Ground cinnamon

½ tsp

Ground cumin

2 tsp

Dried ground coriander

2 tsp

Uncooked lean trimmed pork loin

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

Olive oil

2 tsp

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, fresh, chopped


  1. In a resealable plastic bag, combine cinnamon, cumin, and coriander. 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 cooked through and an internal temperature of 160ºF is reached, about 8 minutes.
  3. Meanwhile, prepare couscous according to package directions using broth instead of water. Fold apricots and cilantro into cooked couscous and mix to combine. Serve pork over couscous. Yields 1 pork chop and about 1 1/4 cups of couscous per serving.