Ingredients

The following ingredients have 4 Servings
  • 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 ((3 cloves))
  • 1/4 tsp turmeric
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup chopped dried apricots or golden raisins
  • 1 cup dry Moroccan couscous
  • 2 Tbsp fresh lemon juice
  • 1/2 cup Fisher Sliced Almonds
  • 2 Tbsp chopped fresh cilantro
  • 2 Tbsp chopped fresh mint

Instruction

  • Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat. 
  • Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes. 
  • Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet. 
  • Add in bell pepper and onion and saute 5 minutes. 
  • Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
  • Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well). 
  • Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
  • Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
  • Recipe source: Cooking Classy