Shawarma-Spiced Pork Chops with Couscous and Peas

Traditional shawarma is slow-cooked on a spit for hours, but we’re speeding things up without sacrificing flavor. In this recipe, pork chops are rubbed with a warm blend of cumin, coriander and other spices, then seared until crusty and finished in the oven. The result is juicy, aromatic meat that pairs beautifully with a bed of fluffy couscous and sweet peas.

A quick yogurt sauce spiked with lemon and a hint of garlic ties everything together, while fresh cilantro adds a bright finish. This dish comes together in about 30 minutes, making it perfect for a busy weeknight when you crave something exotic and satisfying.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

12 ounce Boneless Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup CouscousView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Halve, peel and dice the onion. Pick cilantro leaves from stems and roughly chop the leaves.
2. Heat a drizzle of olive oil in a small pot over medium-high heat. Add onion and cook until softened, 3-4 minutes. Stir in stock concentrate and ¾ cup water; bring to a boil. Add couscous, cover and remove from heat. Let sit until ready to serve.
3. Heat a drizzle of olive oil in a large ovenproof skillet over high heat. Season pork chops all over with salt, pepper and half the shawarma spice. Sear pork until browned but not cooked through, about 2 minutes per side. Transfer skillet to oven and roast until pork reaches desired doneness, 4-8 minutes.
4. Meanwhile, mince or grate ½ teaspoon garlic. Halve the lemon. In a small bowl, combine yogurt, remaining shawarma spice, a squeeze of lemon and a pinch of garlic (to taste). Stir in 1 tablespoon water to thin to a saucy consistency. Season with salt and pepper.
5. When pork is done, remove from skillet and let rest 5 minutes. Place the same skillet over low heat. Add peas and toss until heated through, 1-2 minutes. Fluff couscous with a fork and stir into peas along with another squeeze of lemon. Season with salt and pepper.
6. Thinly slice pork. Serve over couscous and peas, dollop with yogurt sauce and scatter with cilantro leaves.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, chicken breasts or thighs work well with the same spice blend. Adjust cooking time as needed.

What if I don't have shawarma spice blend?

You can make your own by combining cumin, coriander, paprika, turmeric, cinnamon and a pinch of cayenne.

Can I make this dish ahead?

The couscous and yogurt sauce can be prepared a day in advance. Cook the pork just before serving for best texture.