Heat the oil in a large, deep skillet over medium-high heat. Add the onion. Cook, stirring occasionally, for 5 minutes or until softened.

Add the chicken. Cook, stirring occasionally for 5 minutes until the chicken is staring to brown a little.

Add the harissa and spices and cook, stirring until fragrant.

Add the broth, tomatoes, apricots, salt and pepper. Bring to a boil, covered. Reduce the heat to medium low. Cook for 20 minutes, stirring once or twice. Increase the heat to medium. Add the chickpeas and cook for 10 minutes, uncovered or until the sauce has thickened slightly.

Serve with couscous, mint leaves and toasted almonds. Serves 4 to 6.

*To cook instant couscous: heat an equal amount of chicken broth as you have couscous. Bring the broth to a boil. Add the couscous and 1 tablespoon of butter or olive oil and a pinch of salt. Stir with a fork. Cover and remove from the heat. Let stand, covered, for 12 minutes. Fluff with a fork.