1. In a large skillet over high heat, brown half of the chicken at a time in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Add the vegetables and apricots. Cook for 5 minutes. Add the ginger and turmeric. Cook for another minute, stirring to coat the chicken and vegetables in the spices. Deglaze with the broth. Bring to a boil. Cover and simmer for 10 to 15 minutes or until the chicken is cooked through.

2. Meanwhile, in a small pot, bring the water and remaining oil to a boil. Season with salt. Remove from the heat and add the couscous. Cover and let sit for 5 minutes. Fluff the grains of couscous with a fork.

3. Serve the chicken and vegetables with the couscous.

NOTE FROM RICARDO

This dish reheats well for lunch the next day.