Moroccan-Seasoned Chops With Fruited Couscous

• 4 boneless pork chops, 3/4 inch thick
• 34 teaspoon ground cumin
• 34 teaspoon ground coriander
• 18 teaspoon ground cinnamon
• 18 teaspoon ground red pepper (cayenne)
• 1 teaspoon olive oil
• 1 (10 ounce) box couscous
• 14 cup raisins
• 14 cup chopped dried apricot
• 2 tablespoons pine nuts
• cooking spray

1. In small bowl combine cumin, coriander, cinnamon and cayenne; rub mixture onto both sides of pork chops.
2. Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 6 to 8 minutes.
3. Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water.
4. Serve chops on top of couscous.

pork chops, ground cumin, ground coriander, ground cinnamon, ground red pepper, olive oil, couscous, raisins, apricot, nuts, cooking spray

Taken from www.food.com/recipe/moroccan-seasoned-chops-with-fruited-couscous-37146 (may not work)