Moroccan Chicken Couscous

Ingredients:

• 2 carrots, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 0.6 kg skinless and boneless chicken breasts, cut into 4 cm pieces.
• 1 large onion, chopped
• 0.5 tsp ground cumin
• 0.5 tsp ground cinnamon
• 1 cup couscous
• 1 can (425g) canned chickpeas, unsalted, rinsed
• 1/4 cup chopped dried apricots or prunes
• Grated zest of half a lemon + juice of 1 lemon
• 0.5 cup chopped fresh cilantro

Preparation:

1. Combine the carrots with 1 cup of water in a saucepan and place over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and cooked through, about 4 minutes. Transfer to a plate with a slotted spoon. Add the onion and 1/4 teaspoon of salt to the skillet. Cover and cook, stirring occasionally, until the onion is lightly browned, about 6 minutes. Stir in the cumin and cinnamon and remove from heat.
3. Add the couscous, chickpeas, dried fruit, and lemon zest to the pan. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir. Add the chicken and any juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Add the lemon juice and cilantro. Season with salt to taste.