Moroccan-Seasoned Chops with Fruited Couscous

A different and flavorful way to make pork. Also good with deboned, skinless chicken breasts. I got this from a diabetic cooking magazine but anyone will enjoy it.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  boneless pork chops, 3/4 inch thick
• 3⁄4 teaspoon ground cumin
• 3⁄4 teaspoon ground coriander
• 1⁄8 teaspoon cayenne pepper
• 1  teaspoon olive oil
• 1  cup  uncooked couscous
• 1⁄4 cup raisins
• 1⁄4 cup  dried apricot, chopped
• 1  tablespoon pine nuts

Directions

1. In a small bowl, combine seasonings.
2. Rub mixture on both sides of pork chops.
3. Heat oil in a large non-stick skillet over medium-high heat.
4. Cook chops, turning once about 6-8 minutes or until nicely browned.
5. Prepare couscous according to directions on package and add the fruit and nuts to the cooking water.
6. To serve, place couscous on a platter and top with the pork chops.