• 1 1/2 lbs boneless chicken thigh meat, cut into 1-2 inch pieces. (or substitute 3 cups cooked garbanzos, 2 cans drained, or a combination of both. Vegetarians could also add cauliflower.)
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 teaspoons chili powder
• 3 medium carrots, slice at a diagonal, 1/3 inch thick
• 1 large onion, cut into rings 1/3 inch thick
• 1 tablespoon fresh ginger-grated or finely minced
• 5 garlic cloves- roughly chopped
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon cinnamon
• 1/2 teaspoon caraway seeds, optional but very tasty
• 1 teaspoon salt
• 1 teaspoon sugar
• 14-ounce can diced tomatoes (fire-roasted if possible)
• 1/4 cup dried apricots, diced small (or sub raisins)
• 1 1/2 cups water
• 1 1/2 cups couscous ( or sub 1 cup quinoa- see notes )
• 1/4 cup Fresh mint (and or parsley)

GREEN HARISSA SAUCE

• 1 cup plain yogurt (don't use zero fat, or if you do, add a tablespoon or two of olive oil) or sub vegan yogurt ( like coconut yogurt)
• 1/2-1 bunch Italian parsley, small stems OK ( or substitute cilantro)
• 1-2 garlic cloves
• 1/2 to 1 whole jalapeño
• 1/2 teaspoon smoked paprika
• 1 teaspoon coriander (or cumin)
• 1/2 teaspoon salt

Optional garnish: fresh mint leaves, toasted slivered almonds or pine nuts