Marrakesh Chicken & Couscous

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, cut into 1-1/4-inch pieces
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1/4 cup lemon juice
• 2 tablespoons apricot preserves
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cinnamon
• 1 package (5.8 ounces) roasted garlic and olive oil couscous
• Chopped smoked almonds, optional

1. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken on both sides. Stir in tomatoes, artichoke hearts, lemon juice, preserves, salt, spices and seasoning packet from couscous; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to develop and for chicken to cook through.
2. Stir in couscous; remove from heat. Let stand, covered, 5 minutes. If desired, sprinkle with almonds.

olive oil, chicken, tomatoes, hearts, lemon juice, apricot preserves, salt, ground cumin, red pepper, ground cinnamon, almonds

Taken from www.tasteofhome.com/recipes/marrakesh-chicken-couscous/ (may not work)