Moroccan-Spiced Pork Chops and Fruity Couscous

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.