Savory Ground Chicken and Chickpea Moroccan Tagine with Apricot Couscous

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until translucent, about 5 minutes.

Stir in 2 cloves of minced garlic and cook for an additional minute until fragrant. Add 1 pound of ground chicken to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 7-10 minutes.

Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of cayenne pepper, stirring to coat the chicken evenly.

Add 1 can (15 ounces) of drained and rinsed chickpeas, 1 can (14.5 ounces) of diced tomatoes, and 1/2 cup of chicken broth to the skillet.

Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld. Meanwhile, prepare the apricot couscous by bringing 1 cup of water to a boil in a separate pot.

Stir in 1 cup of couscous, 1/2 cup of chopped dried apricots, and a pinch of salt. Remove from heat, cover, and let it sit for 5 minutes.

Fluff the couscous with a fork before serving. To serve, spoon the ground chicken and chickpea mixture over the apricot couscous and garnish with fresh cilantro and a squeeze of lemon juice for brightness.