Step 1

Combine the water and stock powder in a large jug. Place the couscous in a large heatproof bowl. Pour over 750ml (3 cups) of stock mixture. Cover with plastic wrap and set aside for 3-4 minutes or until the liquid is absorbed. Use a fork to separate the grains. Stir in the almonds.

Step 2

Heat the oil in a large non-stick frying pan. Cook the onion, stirring, for 4-5 minutes or until soft. Add the garlic and ginger and cook, stirring, for 30 seconds or until aromatic. Stir in the tomato, chickpeas, apricot, cinnamon stick and remaining chicken stock. Simmer for 8 minutes or until the mixture thickens slightly. Season with salt and pepper.

Step 3

Meanwhile, preheat a barbecue grill or chargrill on medium. Sprinkle both sides of the chicken with the spice mix. Spray with oil. Cook for 5-6 minutes each side or until cooked through. Thickly slice.

Step 4

Divide the couscous and chickpea mixture among serving plates. Top with the chicken and sprinkle with mint leaves.