Step 1: Prepare
Cut broccoli into bite-size pieces if necessary. Zest half the lemon with a microplane (or on small holes of a box grater) over a small bowl. Quarter the other half of the lemon.
Step 2: Start the Couscous
Bring 1¼ cups water and about ¼ teaspoon salt to a boil in a small pot. Once boiling, stir in toasted pearl couscous. Reduce heat to medium low. Simmer 11-14 minutes, or until couscous is al dente and water has absorbed.
Remove from heat. Drizzle with about 1 tablespoon olive oil. Stir to coat. (You’ll finish the couscous in Step 5.)
Step 3: Season and Cook the Chicken
• Cut chicken cutlets into strips, about ½ inch wide.
• Place chicken in a medium bowl. Season with smoky applewood spice blend. Drizzle with about 1 tablespoon cooking oil. Stir to coat.
• Heat about 1½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Cook 3-4 minutes, or until browned, stirring occasionally.
• Add harissa-spiced apricot sauce and about ¼ cup water. Stir to coat. Cook 4-5 minutes, or until chicken is fully cooked and sauce has thickened, stirring occasionally.
Step 4: Sauté Broccoli
Heat about 1½ tablespoons olive oil in a medium sauté pan over medium heat. Add broccoli to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 5-6 minutes, or until tender, stirring occasionally.
Step 5: Finish Couscous
Add dried apricots and lemon zest to pot with couscous. Squeeze juice from 1-2 lemon wedges over pot, removing any seeds. Drizzle with about 1 tablespoon olive oil. Stir to combine. Season with salt and pepper to taste.
Step 6: Plate Your Dish
Divide toasted pearl couscous with dried apricots between plates. Top with chicken. Spoon any remaining harissa apricot sauce from pan over the meal.
