SPRINKLE chops with thyme and black pepper. Heat dressing in large nonstick skillet on medium heat. Add zucchini and red peppers; stir-fry 2 min. Push vegetables to edge of skillet. Place chops in center of skillet; cook on medium-low heat 4 min. Turn chops. Stir vegetables; cook 4 to 5 min. or until chops are done (145ºF).
MEANWHILE, cook couscous as directed on package. Stir in nuts; spoon onto 2 serving plates. Remove chops from skillet, reserving vegetables in skillet; place chops over couscous mixture. Cover to keep warm.
ADD preserves to vegetables in skillet; cook on medium- high heat 3 min. or until preserves are melted and vegetables are evenly glazed, stirring constantly. Spoon over chops.
