Moroccan Chicken Bowl

Couscous

• 8 ½ oz whole wheat pearl couscous
  of 8 ½ oz Israeli couscous
• 15 oz water
• ½ tsp salt

Moroccan Chicken

• 26 oz chicken thighs, boneless and skinless, cubed (2 in.)
• 2 tsp garam masala
• 8 oz plain yogurt
• ½ tsp ground ginger
• ¼ tsp salt
• ⅛ tsp ground black pepper
• 4 ½ oz red onions, cut into pieces, plus extra, sliced, to garnish
• 3 oz dried apricots, pitted, plus extra, chopped, to garnish
• 2 oz raisins
• 3 garlic cloves
• 10 sprigs cilantro, leaves only, plus extra, chopped, to garnish
• 2 tsp olive oil
• slivered almonds, to garnish