Ingredients

• 1 -1 1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/2 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon fresh cilantro
• 1 teaspoon ground ginger
• 1 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
• 1/2 teaspoon ground cumin
• 2 cinnamon sticks
• 1 chicken bouillon cube
• 2 cups water
• 1/4 cup golden raisins or 1/4 cup currants
• 1 -2 tablespoon sliced almonds
• 1/2 preserved lemon, flesh removed & cut into thin strips
• 2 -3 tablespoons honey, good quality
• 1 1/2 cups uncooked instant couscous
• salt & pepper, to taste

Instructions

1. Mix together the ingredients for the marinade then refrigerate for 2-3 hours.

2. Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.

3. Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.

4. Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.