Ingredients
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1 cup Israeli couscous (pearl couscous)
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 1/2 pounds boneless, skinless chicken thighs
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2 carrots, peeled and cut into 1/2-inch coins
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1/2 cup dried apricots, diced
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2 cups low sodium chicken stock
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1 teaspoon kosher salt
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2 teaspoons ground cumin
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1/2 teaspoon ground cinnamon
Instructions
In a 2-inch deep sauté pan over medium heat, add the couscous to the dry pan. Toast for about 3 minutes, stirring frequently, until golden brown and fragrant.
Transfer to a plate and set aside.
Step 2: Sauté the AromaticsIn the same pan, heat the olive oil over medium heat. Add the diced onion and minced garlic.
Sauté for about 5 minutes, until softened and fragrant.
Step 3: Combine IngredientsReturn the toasted couscous to the pan. Add the chicken thighs, carrots, diced apricots, chicken stock, salt, cumin, and cinnamon.
Stir well to combine.
Step 4: SimmerBring the mixture to a boil. Reduce heat to low, cover, and simmer for 22–25 minutes, or until the chicken is cooked through and the couscous is tender and has absorbed most of the liquid.
Fluff gently with a fork before serving.
Notes
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White Meat Option: Substitute boneless, skinless chicken breasts if preferred. Cut into 1-inch cubes and reduce cooking time to 10–12 minutes, or until fully cooked.
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Extra Vegetables: Add chopped spinach or kale during the last few minutes of cooking for a boost of greens.
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Sweetness Balance: If you prefer less sweetness, reduce the apricots slightly.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
