Step 1

Coat the chicken thighs with ras el hanout and salt. Heat a tablespoon of oil in a skillet over medium heat and add the chicken. Cook until the internal temperature reaches 165F, turning once, about 5-6 minutes on each side (timing will be dependent on how thick the thighs are).

Step 2

Remove the chicken from the pan and set aside.

Step 3

Add ⅓ cup water, oil, salt, and the couscous to the pan, cover, and remove from the heat. Let the couscous steam for 5 minutes, until tender.

Step 4

In the meantime, slice the chicken into bite-sized pieces.

Step 5

Once the couscous is tender, fluff with a fork and add the almonds, apricots, parsley, lemon juice, and ¼ teaspoon ras el hanout. Stir to combine.

Step 6

Serve the chicken over a bed of couscous. Enjoy!