• Add half the stock powder, 1/8 tsp (1/4 tsp) salt, 2/3 cup (1 1/3 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
• 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 heat. 
• While the pan heats, pat chicken dry with paper towels. Cut into 1-inch strips. Season with salt, pepper and Moroccan Spice Blend. 
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
• Sear until chicken is golden and cooked through, 3-4 min per side.**

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

• Stir spinach into couscous.
• Divide couscous and chicken between bowls.
• Spoon any remaining sauce in the pan over 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.