Instructions

1. In a large, deep pan, heat oil over medium-high heat.

2. Cook chicken and brown 3 to 4 minutes on each side. Add onions, garlic, carrots, and season with spices and salt. Cook 6-8 minutes.

3. Stir the fruits into the chicken and vegetables, and 2 1/2 cups of stock. Allow to boil. Reduce heat to low, cover and simmer 10 minutes.

4. In a separate small saucepan, over medium heat, pour 1 1/2 cups stock and bring up to a boil then stir in couscous.

5. Remove from heat, cover and let stand 5 minutes. Fluff with fork and serve with chicken.