Lemon Honey Chicken With Couscous - cooking recipe

Ingredients

Marinade
1 - 1 1/2 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tablespoon olive oil
1/2 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/4 teaspoon garlic powder
Tagine
1 tablespoon olive oil
1/2 large onion, finely chopped
2 garlic cloves, crushed
1 tablespoon fresh cilantro
1 teaspoon ground ginger
1 teaspoon ras el hanout spice mix (Ras El Hanout - Moroccan Spice Mix)
1/2 teaspoon ground cumin
2 cinnamon sticks
1 chicken bouillon cube
2 cups water
1/4 cup golden raisins or 1/4 cup currants
1 -2 tablespoon sliced almonds
1/2 preserved lemon, flesh removed & cut into thin strips
2 -3 tablespoons honey, good quality
1 1/2 cups uncooked instant couscous
salt & pepper, to taste

Preparation

Mix together the ingredients for the marinade then refrigerate for 2-3 hours.
Heat the oil in a large pot over medium heat. Add the onions, garlic, & chicken then cook until the chicken has browned on all sides, around 5 minutes.
Add all the rest of the ingredients except for the couscous, salt & pepper. Let simmer, uncovered for 15 minutes.
Stir in the couscous, remove from heat & cover. Let sit for 10 minutes then stir to separate the grains. Salt & pepper to taste.