1 lb. skinless and boneless chicken, cut into bite-size
1 c. quick-cooking couscous
1 med. onion, diced (3/4 c.)
14 oz. chicken broth
1 c. dark raisins
1/3 c. dried and diced apricots
1 med. cucumber, thinly sliced (optional)
1 tsp. saffron threads or ground turmeric
1 tbsp. vegetable oil
1 tbsp. cornstarch
1/4 c. blanch almonds
1 tbsp. grated orange peel
1/2 tsp. cinnamon
1/4 tsp. ground red cayenne pepper
Salt to taste

Cook chicken and onion in oil in skillet, 15 minutes, stirring. Add 3/4 cup broth, raisins, apricots and flavorings, bring to a boil. Reduce heat to medium and simmer 10 minutes, covered. Prepare couscous following package directions, but substituting 1 cup broth for part of liquid. Stir cornstarch with a tablespoon water and add to skillet. Cook all until lightly thickened. Stir in almonds and orange peel. Serve over couscous, garnish with cucumber slices. Yield: 4.