• Before starting, wash and dry all produce.
• To a medium pot, add half the chicken 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. Cut into 1-inch wide strips. Season with salt, pepper and Moroccan Spice Blend.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken tenders.
• 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.

If you've opted to get chicken breasts, cut into 1-inch-wide strips, then prepare and cook in the same way the recipe instructs you to prepare and cook chicken breast tenders.