• 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. 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 for double chicken, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of chicken. Work in batches if necessary.