• Before starting, wash and dry all produce.
• To a medium pot, add half the stock powder, 1/8 tsp (1/4 tsp) salt and 2/3 cup (1 1/3 cups) water. Cover and bring to a boil over high. 
• Meanwhile, roughly chop spinach.
• Once stock mixture is boiling, remove from heat, then add couscous. Stir to combine.
• Add carrots and dried cranberries on top of couscous, then cover and let stand for 5 min.
• When couscous is tender, fluff with a fork, then stir to combine.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Sear for 3-4 min per side, until chicken is golden and cooked through.**

• To the pan with chicken, add fig spread, 1/4 cup (1/2 cup) water and remaining stock powder.
• Cook for 1 min, stirring occasionally, until fig spread melts and sauce thickens slightly.

• Stir spinach and 2 tbsp (1/4 cup) butter into couscous.
• Divide couscous and chicken between bowls.
• Spoon any remaining sauce in the pan over top of chicken.

Si vous avez choisi les poitrines de poulet, les couper en lanières de 2,5 cm (1 po), puis les préparer et les cuire de la même façon que les filets de poitrine de poulet.