Seasoned Pork Boneless Ribs with Bell Pepper and Couscous

This dish features tender, seasoned pork boneless ribs paired with vibrant bell peppers and fluffy couscous, creating a delightful balance of flavors and textures. The savory marinated pork is complemented by the sweetness of the bell peppers, while the couscous provides a light, nutty base, making it a comforting yet slightly creative twist on a traditional meal.

Ingredients:

• 2 lbs boneless pork ribs
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup couscous
• 1 1/4 cups chicken broth (or vegetable broth)
• 1 tablespoon lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
3. Rub the spice mixture all over the pork ribs, ensuring they are well coated.
4. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork ribs on all sides until browned, about 4-5 minutes per side.
5. Remove the pork from the skillet and set aside. In the same skillet, add sliced bell peppers and sauté until they begin to soften, about 3-4 minutes.
6. Return the pork ribs to the skillet, nestling them among the bell peppers. Cover with foil and bake in the preheated oven for 1 hour or until the pork is tender.
7. While the pork is baking, prepare the couscous. In a small saucepan, bring the chicken broth to a boil. Remove from heat, stir in couscous and lemon juice, cover, and let it sit for 5 minutes.
8. Fluff the couscous with a fork and season with salt and pepper to taste.
9. Once the pork is done, remove from the oven and let it rest for a few minutes before slicing.
10. Serve the sliced pork ribs over a bed of couscous, topped with sautéed bell peppers and garnished with fresh parsley.