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Heat 1 Tbsp olive oil in a non-stick 12-inch saute pan or deep skillet over medium-high heat.
Add chicken to pan season with salt and pepper, 1/2 tsp cumin, 1/4 tsp coriander and 1/4 cinnamon. Cook, turning occasionally, until cooked through, about 7 minutes.
Transfer chicken to a sheet of foil and wrap to keep warm. Heat remaining 2 Tbsp oil in skillet.
Add in bell pepper and onion and saute 5 minutes.
Add in carrots, garlic, remaining 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp cinnamon and turmeric and saute 1 minute.
Add in chicken broth and apricots, season with salt and pepper to taste and bring to a boil (it shouldn't just simmer on the edges it should boil lightly in the center as well).
Stir in couscous then remove from heat and let rest 5 - 6 minutes until tender.
Stir in chicken and any accumulated juices, lemon juice, almonds, cilantro and mint (you can also add in little more broth if desired). Serve warm.
Recipe source: Cooking Classy