Moroccan-Spiced Grilled Chicken with Couscous Pilaf

In a medium bowl, mix 1 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cayenne pepper, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to create a marinade.

Place chicken breasts between plastic wrap and gently pound to even thickness (about 3/4 inch). Add chicken to the marinade, coat well, and refrigerate for at least 20 minutes (or up to 4 hours for more flavor).

While chicken marinates, dice 1 red bell pepper, 1 small zucchini, and 1/2 red onion. Chop 1/4 cup dried apricots. Rinse and drain 1 cup chickpeas. Chop 2 tbsp fresh mint and 2 tbsp cilantro.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 minced garlic clove and sauté for 30 seconds. Add diced red onion and cook for 2-3 minutes until softened.

Add diced bell pepper and zucchini to the saucepan and cook for another 3-4 minutes until vegetables begin to soften.

Add 1 cup whole wheat couscous to the pan and stir to coat with oil. Pour in 1 1/4 cups chicken broth, add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 minutes until liquid is absorbed.

While couscous cooks, preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C).

Once couscous is cooked, fluff with a fork and stir in chickpeas, chopped apricots, fresh herbs, and toasted almonds.

Let chicken rest for 5 minutes, then slice against the grain.

Serve sliced chicken over couscous pilaf, garnishing with additional fresh herbs if desired.