Chicken and Apricot Tagine over Couscous

Step 1: Cut chicken into bite size chunks (1 1/2 inch cubes). Put the canola oil in a heavy-bottomed dutch oven and heat. Add chicken and garlic and sauté until chicken changes color and begins to brown slightly, about five minutes.

Step 2: Meanwhile, in a medium bowl, combine the apricots, raisins, only 1/4 cup of the chicken broth, ginger, olive oil and the spices. Mix and set aside.

Step 3: When chicken is beginning to brown, add the apricot/spice mixture and combine well. Bring to a boil, then reduce heat and simmer, covered, for about five minutes. Keep an eye on it to make sure the liquid doesn't evaporate.

Step 4: After five minutes, or if the liquid evaporates, add the remaining chicken stock and the chickpeas. Continue to simmer until the chicken is done - about five more minutes. Add a bit more liquid (stock or water) if it begins to dry out. Remove from heat.

Step 5: Meanwhile, make the couscous by bringing the broth to a boil in a small saucepan. Add the couscous and return to a boil, then cover and turn off the heat.

Step 6: Let the couscous stand for 10 minutes, or until the liquid is absorbed. Add the butter and stir. If there is unabsorbed liquid, cook over low flame until the liquid is absorbed. Fluff with a fork.

Step 7: Serve the tagine over the couscous. Garnish with the parsley or basil and the pine nuts.