One Pan Moroccan Chicken and Couscous

It's no secret that I still believe in a world full of magic. So when I came across fairy bread in the recent issue of Food Network magazine I knew it was a treat to share.   

The concept is simple with four ingredients: sprinkles, bread, butter and creativity. I'll be the first to declare it's not too healthy of a snack but who doesn't need a few sprinkles in their life once in awhile.  

Fairy Bread
Ingredients:
Bread
Butter
Sprinkles
Creativity
Directions:
Butter bread and sprinkle away.

One Pan Moroccan Chicken with Couscous 

Cook's Notes: It's a healthy dinner with a delicious blend of spiced Moroccan flavors and  textures served with couscous, a Mediterranean staple. One cup of cooked Moroccan couscous has 176 calories, 36 grams of carbohydrates, 2 grams of fiber and 6 grams of protein. It's sugar- and fat-free and contains about 66% of the recommended daily dose of selenium. Whole wheat couscous is more nutritious than the regular variety. 
Meal prep is essential for this dish for faster assembly.  All this prep can be done early in the day. A one pan meal is always a winner.
Recipe adapted from cookingclassy.com and serves 4.
Cooking Tips:
Spices-measure as directed, mix in a small bowl, set aside
Chicken-cut in small pieces, set aside
Apricots-dice
Veggies-measure and dice
Ingredients:

• 2 large chicken breasts, diced 
• 2 TB. olive oil
• 1/2 tsp. each cinnamon and cumin
• 1/4 tsp. each tarragon, dill, parsley, turmeric or 3/4 tsp. ground coriander
• 1 cup each red onion, diced, matchstick carrots,  red pepper, diced
• 3 garlic cloves, minced
• 2 cups chicken broth, low sodium 
• 1/3 cup dried apricots, diced
• 1 TB. fresh lemon juice
• 1 cup dry couscous
• 1/3 cup almonds
• Garnish fresh cilantro or mint

Directions:

• Measure spices, mix in  small bowl and set aside.
• Heat 1 tablespoon of olive oil in a skillet with deep sides.
• Add in chicken and sprinkle with half of the spice mixture. Cook until no longer pink.
• Transfer chicken to a sheet of foil, wrap to keep warm.
• Add remaining oil to pan and saute onions, peppers, garlic and carrots. Sprinkle veggies with remaining spice mixture and cook about 5 minutes.
• Add in chicken broth, apricots and bring to boil. Add in cooked chicken, reduce heat and simmer 10 minutes.
• Add in couscous and lemon juice, mix well. Cover and remove heat. Let rest 6 minutes and stir well before adding almonds to serve.