Moroccan-Spiced Pork Chops & Fruity Couscous - cooking recipe

Ingredients

2 tablespoons olive oil, divided
1 tablespoon tomato paste
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon hot pepper sauce (such as Tabasco(R))
3/4 teaspoon ground cinnamon, divided
1 pound pork loin chops
2 1/2 cups chicken broth
1 1/4 cups couscous
1/2 cup dried apricots, chopped
1/4 cup green onions, chopped
1/4 teaspoon ground turmeric
1/2 cup cilantro, chopped

Preparation

Combine 1 tablespoon olive oil, tomato paste, cumin, coriander, hot pepper sauce, and 1/2 teaspoon cinnamon in a resealable plastic bag. Add pork loin chops to the bag; seal and shake until well-coated. Chill in the refrigerator for 30 minutes.
Heat remaining olive oil in a large skillet over medium-high heat. Add marinated pork loin chops and cook until cooked through, about 6 minutes per side.
Bring chicken broth to a boil in a medium saucepan. Stir in couscous, dried apricots, green onions, turmeric, and 1/4 teaspoon cinnamon. Turn heat to low; cover and let simmer until liquid has been absorbed, 5 to 7 minutes. Fluff couscous with a fork and stir in cilantro.