Photo: Victor Protasio; Styling: Paige Hicks
This dish easily works with chicken if you don't have pork on hand. Toasting the turmeric in oil is a simple way to develop savory depth--try this technique with any spices you're cooking with. Couscous makes for a quick, versatile side dish that easily adopts different flavor profiles. Israeli couscous has more of a bite to it and can also be served chilled for picnics and to-go lunches. The tomato-caper sauce pairs well with other proteins beyond pork and poultry such as sole or shrimp simply cooked with garlic and butter.
Serves 4 (serving size: 1 pork chop, 1/2 cup couscous, and about 3 tbsp. sauce)
1. Heat oil and turmeric in a medium saucepan over medium-high for 2 minutes or until turmeric begins to bubble. Add 1 1/2 cups stock, couscous, 1/2 teaspoon pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in parsley.
2. Melt butter in a large skillet over medium-high. Sprinkle pork with remaining 1/2 teaspoon pepper and remaining 1/2 teaspoon salt. Add pork, shallots, garlic, and thyme to pan; cook 4 minutes. Turn pork; add tomatoes, wine, and capers. Cook 2 minutes.Place pork on a plate.
3. Add remaining 1/4 cup stock to pan; cook 1 minute. Discard thyme sprigs. Serve sauce with pork and couscous.