Express pearl couscous with mild harissa chicken, sautéed apricots and lemon yogurt

Instructions

1. 1

   1. In a bowl, mix the chicken with the mild harissa, 1 tbsp olive oil, honey, ground cumin, 1 tbsp lemon juice, 1/2 tsp salt, and black pepper. Set aside while you prepare the rest.

2. 2

   2. Heat a large skillet over medium-high heat, about 375°F / 190°C surface temperature. Add the sliced almonds and toast for 1 to 2 minutes, stirring, until golden. Remove and set aside.

3. 3

   3. In the same skillet, add 1/2 tbsp olive oil and sauté the apricot wedges for 2 minutes over medium-high heat, about 375°F / 190°C, until lightly caramelized but still holding their shape. Remove and set aside.

4. 4

   4. Add another 1/2 tbsp oil to the skillet and cook the shallot for 2 minutes over medium heat, about 350°F / 175°C. Stir in the garlic and dry pearl couscous, and cook 1 more minute to lightly toast it.

5. 5

   5. Pour in the water or chicken broth, add 1/2 tsp salt, bring to a boil, then reduce to medium-low heat, about 320°F / 160°C. Cook for 8 to 10 minutes, stirring once or twice, until the couscous is tender and the liquid is mostly absorbed.

6. 6

   6. While the couscous cooks, heat the remaining olive oil in another large skillet over medium-high heat, about 375°F / 190°C. Cook the marinated chicken for 5 to 7 minutes, stirring, until well browned and fully cooked through.

7. 7

   7. In a small bowl, stir together the Greek yogurt, lemon zest, the remaining tablespoon of lemon juice, and a pinch of salt until smooth.

8. 8

   8. Fold the chopped fresh parsley and ground cinnamon into the cooked couscous. Adjust salt if needed.

9. 9

   9. Spoon the pearl couscous onto plates, top with the chicken, sautéed apricots, and dollops of lemon yogurt. Finish with the toasted almonds over the top.