Moroccan Chicken, Squash & Apricot Tagine

Heat the oil in a large Dutch oven. Add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for another 2 minutes. Add the chicken, turmeric, coriander, cumin, and cinnamon, stir to combine, and saute until the chicken is no longer pink.

Add the water, bouillon cubes, chickpeas/garbanzo beans, harissa (or other red chili paste), honey, apricots, raisins, almonds, and lemon juice. Stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for 10 minutes.

Add the butternut squash, stir to combine, return to a simmer then reduce the heat to low. Then cover and simmer for another 25 minutes, or until the squash is fork-tender. Taste and add salt if needed.

Garnish with some slivered almonds and serve with the couscous.

For the couscous:
Bring the stock to a boil in a medium saucepan. Add the butter and stir until dissolved. While the water is still boiling, add the couscous. Turn off the heat, cover, and let stand for 10 minutes. Fluff with a fork and serve.