Moroccan-Spiced Couscous

In a saucepan on medium high heat, warm the olive oil. Then add the onions and garlic and cook until translucent. Add spices, salt and pepper and cook until combined and it forms a bit of a paste, about 1-2 minutes. Stir in orange juice and chicken stock. Add raisins and dried apricots and continue to cook at medium heat for 2-3 minutes. Stir in lemon juice and zest and add butter. Bring to the boil. Stir in couscous. Turn heat off. Place cover on the saucepan and let it sit for 5 minutes. No peaking!

Once finished, fluff with fork. Plate and garnish with fresh chopped mint and toasted almond slices.