Prep: 1. Chop onion, mince garlic, drain and rinse chickpeas. Make: 1. In a large skillet, heat one tablespoon oil over medium-high heat, add chicken and brown on each side for 3-4 minutes, turning just once. (While chicken is cooking, measure the Moroccan spices into a bowl.) 2. Remove chicken onto plate and set aside. 3. Add second tablespoon of oil to the skillet and stir in onion; cook for 2 minutes on medium heat until softened. 4. Add garlic, Moroccan spice mix (see list), dried apricots and broth; gently scrape up and stir into the mix any brown bits left from the chicken. Return chicken to pan and bring broth to boil. 5. Add couscous and chickpeas, cover and turn heat to simmer until couscous is done and chicken is cooked through, about 3 minutes. 6. Turn off heat and stir in lemon zest, lemon juice, and salt and pepper to taste. Serve: Garnished with sliced almonds.
This dish is like a Moroccan tagine short-cut! It has a long ingredient list but it's fast because several items are dried spices that you just measure and toss in. Feel free to substitute in dried dates for the dried apricots (or use half and half), or red wine vinegar for the lemon juice.