One Pan Moroccan Chicken and Couscous

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• 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)
• As Needed Salt
• As Needed black pepper
• 1 each 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

1. Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
2. 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.
3. Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
4. Add in bell pepper and onion and saute 5 minutes.
5. Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
6. 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).
7. Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
8. 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.
9. Recipe source: Cooking Classy