Meat: Moroccan-Spiced Pork Chops with Apricot Couscous

1/2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 pound lean pork loin, four 4 oz boneless chops, 3/4-inch-thick each
2 tsp olive oil
10 oz uncooked couscous
2 cup fat-free chicken broth
8 1/2 oz canned water-pack apricot halves, unpeeled, chopped (or 8
fresh apricot halves)
1 Tbsp cilantro, fresh, chopped

Instructions
In a resealable plastic bag, combine cinnamon, cumin and coriander.
Add pork to bag, seal and shake until well-coated; allow to marinate
20 minutes. (Note: You may use a medium glass bowl instead, if desired.)
Heat oil in a large skillet over medium-high heat; cook pork, turning
once, until cooked through and an internal temperature of 160ºF is
reached, about 8 minutes.
Meanwhile, prepare couscous according to package directions using
broth instead of water. Fold apricots and cilantro into cooked
couscous and mix to combine. Serve pork over couscous. Yields 1 pork
chop and about 1 1/4 cups of couscous per serving.