Moroccan Seasoned Chops with Fruited Couscous


  • 2 cups Original Couscous
  • 4 boneless pork chops, 3/4 inch thick
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne, (ground red pepper)
  • 1 teaspoon olive oil
  • 1/4 cup raisins
  • 1/4 cup dried apricots, chopped
  • 2 tablespoons pine nuts
  • cooking oil spray


  • In small bowl combine salt, cumin, coriander, cinnamon, and cayenne; rub mixture onto both sides of pork chops.
  • Heat oil in large nonstick skillet over medium-high heat; cook chops, turning once, about 8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  • Meanwhile, prepare couscous according to label directions, adding raisins, apricots and pine nuts to cooking water.
  • Serve chops on top of couscous.
Recipe courtesy from