1. Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.) Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge. 2. Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side. 3. Bring broth to boil in a medium saucepan. Add 1/4 teaspoon of cinnamon, turmeric and couscous. Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes. Fluff couscous and mix in the apricots and cilantro. 4. Serve chops on top of the couscous. 5. Cooking time includes the time to marinade the meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
