One Pan Moroccan Chicken and Couscous

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into 3/4-inch pieces
• 3 Tbsp olive oil, divided
• 1 tsp ground cumin, divided
• 1/2 tsp ground coriander, divided
• 1/2 tsp ground cinnamon, divided
• Salt and freshly ground black pepper
• 1 large red bell pepper, cored and chopped, 1 1/2 cups
• 3/4 cup chopped red onion
• 1 1/2 cups matchstick carrots
• 1 Tbsp minced garlic
• 1/4 tsp turmeric
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup chopped dried apricots or golden raisins
• 1 cup dry couscous
• 2 Tbsp fresh lemon juice
• 1/2 cup Fisher Sliced Almonds
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp chopped fresh mint

Directions

1. Set a deep skillet or a non-stick 12-inch saute pan on medium-high heat, then warm 1 Tbsp olive oil. Add the chicken, then sprinkle over 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon, plus salt and pepper. Cook for about 7 minutes, turning the pieces now and then, until no longer raw in the center. Move the chicken onto a piece of foil and fold it up so it stays warm.
2. Pour the remaining 2 Tbsp oil into the pan and heat it. Add the bell pepper and onion, and cook them for 5 minutes. Add the carrots and garlic. Sprinkle in turmeric, along with the rest of the spices: cumin, 1/2 tsp; coriander, 1/4 tsp; and cinnamon, 1/4 tsp. Saute for 1 minute.
3. Pour in the chicken broth and add the apricots. Season to taste with salt and pepper, then bring the mixture to a boil; you want gentle bubbling in the middle, not only around the sides. Mix in the couscous, take the pan off the heat, and let it sit for 5 – 6 minutes, until the couscous has softened. Fold in the chicken along with the juices from the foil, plus the lemon juice, almonds, cilantro, and mint; if you want it looser, stir in a little more broth. Serve warm.