Moroccan Pork Couscous Bowls
Ingredients
- 1 (10-oz) pkg plain couscous
- 2 tsp ground cinnamon
- 1 tsp paprika
- ¾ tsp salt, divided
- ½ tsp cayenne pepper
- ¼ tsp ground ginger
- 1½ lb boneless pork chops, cubed
- 1 onion, diced
- 1 (12-oz) pkg frozen crinkle-cut carrots
- 3 Tbsp olive oil
- 1 (7-oz) container plain 2% Greek yogurt
- ¼ cup chopped fresh cilantro
- 2 Tbsp minced garlic
- 2 Tbsp lemon juice
Instructions
- Cook couscous according to package directions. Stir together cinnamon, paprika, ½ tsp salt, cayenne, and ginger.
- Cook pork, onion, and carrots in hot oil in a large skillet over medium-high heat. Sprinkle with cinnamon mixture; cook 8 minutes or until browned and pork is done.
- Stir together yogurt, cilantro, garlic, lemon juice, and ¼ tsp salt.
- Divide couscous among 6 bowls; top with pork mixture. Serve with yogurt sauce. Sprinkle with additional cilantro, if desired.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
506
|
506
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 35 | 35 |
| Carb (g) | 46 | 46 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 432 | 432 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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