Step 1

In a 12 inch inch skillet add olive oil and set over medium heat.

Step 2

When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.

Step 3

Add in the garlic and saute for another 30 seconds.

Step 4

Pour in the chicken stock, turn the heat to high and bring the stock to a boil.

Step 5

When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.

Step 6

Add a lid to the skillet and let sit for at about 10 minutes.

Step 7

Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.