Moroccan Chicken and Couscous

• 2 carrots, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 1/4 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 1 large onion, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup couscous
• 1 15 -ounce can no-salt-added chickpeas, drained and rinsed
• 1/4 cup chopped dried apricots or prunes
• Grated zest of 1/2 lemon, plus juice of 1 lemon
• 1/2 cup chopped fresh cilantro

1. Combine the carrots and 1 cup water in a saucepan over medium-high heat.
2. Cook until crisp-tender, about 7 minutes; cover and set aside.
3. Meanwhile, heat a large skillet over medium-high heat.
4. Add the olive oil, then add the chicken and season with salt and pepper.
5. Cook, turning occasionally, until browned and just cooked through, about 4 minutes.
6. Transfer to a plate using a slotted spoon.
7. Add the onion to the skillet and season with 1/4 teaspoon salt.
8. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes.
9. Stir in the cumin and cinnamon; remove from the heat.
10. Add the couscous, chickpeas, apricots and lemon zest to the skillet.
11. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine.
12. Add the chicken and any collected juices.
13. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork.
14. Stir in the lemon juice and cilantro.
15. Season with salt.
16. Photograph by Charles Masters

carrots, extravirgin olive oil, skinless, kosher salt, onion, ground cumin, ground cinnamon, couscous, salt, prunes, lemon, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/moroccan-chicken-and-couscous.html (may not work)