Moroccan-Spiced Pork Chops And Fruity Couscous - cooking recipe

Ingredients

1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon harissa
4 lb lean pork loin, sliced into four pieces (4 oz each) or (4 ounce) boneless pork chops
2 teaspoons olive oil
1 1/4 cups couscous
2 1/2 cups fat-free chicken broth
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
8 fresh apricot halves
1 tablespoon cilantro, fresh, chopped

Preparation

Combine harissa, cumin, coriander and 1/2 teaspoon cinnamon in a resealable plastic bag. (Use a non-metal container if you prefer.) Add chops to bag, seal and shake until well-coated. Marinate the meat for 30 minutes in the fridge.
Heat oil in a large skillet over medium-high heat. Cook chops until cooked through, about eight minutes per side.
Bring broth to boil in a medium saucepan. Add 1/4 teaspoon of cinnamon, turmeric and couscous. Turn heat down to lowest possible setting, cover and simmer for 5-7 minutes. Fluff couscous and mix in the apricots and cilantro.
Serve chops on top of the couscous.
Cooking time includes the time to marinade the meat.