• Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
• To a medium pot, add 2/3 cup (1 1/3 cups) water. Season with salt and half the Moroccan Spice Blend and bring to a boil over high.
• Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.

• Quarter zucchini lengthwise.
• Quarter pepper, then core.
• Pick mint leaves from stems, then finely chop.
• To a small bowl, add yogurt sauce and half the mint. Season with salt and pepper, then stir to combine.

• Heat a large non-stick pan over medium. When hot, add almonds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.
• To another small bowl, add apricot spread, Dijon and balsamic vinegar. Season with salt and pepper, then stir to combine.

• Pat chicken dry with paper towels. Season with salt and pepper.
• To a large bowl, add zucchini, peppers and 1 tbsp (2 tbsp) oil. Season with remaining Moroccan Spice Blend, salt and pepper, then toss to coat.

• Add chicken to the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
• Using a silicone brush, brush half the apricot glaze over chicken. Continue cooking for 2 min, flipping once.
• Meanwhile, to the other side of the grill, add veggies. Close lid and grill for 3-5 min, flipping once, until tender.
• Transfer chicken and veggies to a plate.

• To the couscous, add 2 tbsp (4 tbsp) butter, remaining mint and half the almonds. Fluff couscous with a fork. Season with salt and pepper.
• Slice chicken and spoon remaining apricot glaze over top.
• Cut veggies into 1-inch pieces.
• Divide couscous, veggies and chicken between plates.
• Drizzle yogurt-mint sauce over chicken and sprinkle with remaining almonds.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.