Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.Add peppers, half the Moroccan Spice Blend and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 10-12 min.

Roughly chop spinach.Roughly chop parsley.

Add half the stock powder, 1/2 cup (1 cup) water and 1/2 tbsp (1 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.Once boiling, remove from heat, then add half the couscous (use all for 4 ppl). Stir to combine.Cover and let stand.

Heat a large pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, aromatics blend, ground chicken and remaining Moroccan Spice Blend. Cook, breaking up chicken into smaller pieces, until no pink remains, 4-5 min.**Add tomato sauce base, fig spread, remaining stock powder and 3/4 cup (1 1/2 cup) water. Cook, stirring occasionally until sauce thickens slightly, 2-3 min.

Fluff couscous with fork. Stir in peppers, spinach and half the parsley.Divide couscous between plates.Top couscous with chicken mixture. Sprinkle remaining parsley over top.