2 tablespoons olive or vegetable oil
1 pound skinless, boneless chicken breasts, cut into
1-inch pieces
1 cup dried apricots, cut up
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 can (14 ½ oz) chicken broth
3/4 cup uncooked couscous
1 cup sliced almonds
3 tablespoons chopped fresh basil leaves

Heat oil in 12-inch skillet over medium high heat. Cook chicken in oil, stirring frequently, until brown.

Stir in apricots, cinnamon, allspice, and broth; heat to boiling. Stir in couscous; remove from heat. Cover and let stand about 5-10 minutes, or until liquid is absorbed. Add almonds and basil; toss bently and serve.

From Betty Crocker’s Fast and Flavorful