Points per serving 6½
Serves 4
450 g lean pork loin, four boneless chops
1/2 teaspoon cinnamon
2 teaspoon ground cumin
2 teaspoon ground coriander
5 spray low-fat cooking spray
300 g dried couscous
2 portion stock cube, chicken, make up 600ml with hot water
1 small can apricots, in juice, (210g), drained
1 tablespoon fresh coriander, chopped
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.)
450 g lean pork loin, four boneless chops
1/2 teaspoon cinnamon
2 teaspoon ground cumin
2 teaspoon ground coriander
5 spray low-fat cooking spray
300 g dried couscous
2 portion stock cube, chicken, make up 600ml with hot water
1 small can apricots, in juice, (210g), drained
1 tablespoon fresh coriander, chopped
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.)
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.
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.
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.
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