Recipe: Seasoned Pork Chops with Fruited Couscous (using raisins and dried apricots)

SEASONED PORK CHOPS WITH FRUITED COUSCOUS

1 to 1 1/4 pounds boneless pork chops, 3/4 inch thick
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
1 teaspoon olive oil
FOR THE COUSCOUS:
3 cups water
1 3/4 cups uncooked couscous
1/4 cup raisins
1/4 cup chopped dried apricots
2 tablespoons pine nuts

In a small bowl, combine cumin, coriander, cinnamon and cayenne; rub onto both sides of chops.

Heat oil in a large nonstick skillet on medium-high; cook chops, turning once, about 7 to 8 minutes or until done.

Meanwhile, boil 3 cups water and prepare couscous according to directions, adding raisins, apricots and pine nuts to water.

Serve chops on top of couscous.

Makes 4 servings
Source: The Bergen Record Online, November 12, 2006