Instructions

• Heat 1 Tbsp olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat.
• Add the diced chicken to the hot pan. Season with salt and pepper, 1/2 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp ground cinnamon. Cook, turning occasionally, until the chicken is cooked through, about 7 minutes.
• Transfer the cooked chicken to a sheet of foil, wrap to keep warm, and set aside. Leave any browned bits in the pan.
• Reduce heat to medium and add the remaining 2 Tbsp olive oil to the skillet. Add the chopped red bell pepper and chopped red onion and sauté until softened, about 5 minutes.
• Add the matchstick carrots, minced garlic, the remaining 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp ground cinnamon, and 1/4 tsp turmeric. Sauté, stirring, for 1 minute until fragrant.
• Pour in the low-sodium chicken broth and add the chopped dried apricots (or golden raisins). Season with salt and pepper to taste. Increase heat and bring the mixture to a gentle boil.
• Stir in the dry couscous, then remove the pan from the heat. Cover the pan (with a lid or foil) and let rest undisturbed for 5–6 minutes, until the couscous has absorbed the liquid and is tender.
• Uncover and fluff the couscous with a fork. Stir in the reserved chicken and any accumulated juices from the foil, the lemon juice, the sliced almonds, chopped cilantro, and chopped mint. Taste and adjust salt and pepper if needed. Serve warm.