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Spiced Pork Chop with Israeli Couscous

Israeli couscous is an appealing alternative to pasta or rice -- its grains are larger than those of regular couscous and have a pleasant chewy texture.

  • Prep:
  • Total Time:

Source: Everyday Food, November 2005


  • 3 teaspoons olive oil
  • 1 garlic clove, thinly sliced
  • 1/3 cup Israeli (pearl) couscous
  • 2 tablespoons golden raisins
  • 1 bone-in pork rib chop (6 to 8 ounces)
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 1/2 cup frozen chopped broccoli, thawed
  • 2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice


  1. In a small saucepan, heat 2 teaspoons oil over medium; add garlic, and cook, stirring, until golden, 1 to 2 minutes. Add couscous and raisins; cook, stirring, until couscous is lightly toasted, 1 to 2 minutes. Add 1/2 cup water; bring to a boil, cover, and reduce heat to low. Cook until liquid is absorbed, 8 to 10 minutes.

  2. Meanwhile, season pork with paprika, cinnamon, salt, and pepper. In a small nonstick skillet, heat remaining teaspoon oil over medium-low. Cook pork until browned and interior is opaque throughout, 3 to 5 minutes per side.

  3. Remove couscous from heat; stir in broccoli, lemon zest, and lemon juice. Season with salt and pepper; let stand, covered, until broccoli is warmed through, 2 minutes. Serve pork with couscous.

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