Ingredients
1lbchicken breasts,boneless, skinless, diced into ¾-inch pieces
3tbspolive oil,divided
1tspground cumin,divided
½tspground coriander,divided
½tspground cinnamon,divided
salt and freshly ground black pepper
1½cupsred bell pepper,(1 large), cored and chopped
¾cupred onion,chopped
1½cupsmatchstick carrots
1tbspgarlic,(3 cloves), minced
¼tspturmeric
1½cupslow-sodium chicken broth
⅓cupapricots,or golden raisins, chopped dried
1cupdry couscous
2tbspfresh lemon juice
½cupFisher sliced almonds
2tbspfresh cilantro,chopped
2¼tbspfresh mint,chopped
Preparation
Heat 1 tablespoon of 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, ½ teaspoon cumin, ¼ teaspoon coriander, and ¼ teaspoon cinnamon. Cook for about 7 minutes turning occasionally until cooked through.
Transfer chicken to a sheet of foil and wrap to keep warm. Heat the remaining 2 tablespoons of oil in the skillet.
Add in bell pepper and onion and saute for 5 minutes.
Add in carrots, garlic, remaining ½ teaspoon cumin, ¼ teaspoon coriander, ¼ teaspoon cinnamon, and turmeric. Saute for 1 minute.
Add in chicken broth and apricots, season with salt and pepper to taste. Cook until it boils lightly in the center.
Stir in couscous then remove from heat and let rest for 5 to 6 minutes until tender.
Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro, and mint. Add in little more broth if desired. Serve warm.
