Ingredients

4 pcs. boneless skinless chicken breasts, cut into 1/2" strips
1 large onion, cut into thin wedges
4 garlic cloves, crushed
1 tsp. each cinnamon, ground cumin and nutmeg
1 cup chicken bouillon or broth
1 cup orange juice
1 tbsp. honey
3 carrots
1 cup couscous

1)  Place onion and garlic in a large non-stick frying pan. Sprinkle with seasonings and place chicken on top. Add bouillon, orange juice and honey, then place over medium-high heat. Cook, uncovered, stirring onion occasionally, for 10 minutes, turning chicken halfway through. This will sweeten onion and reduce liquid slightly. Meanwhile, thinly slice carrots. Add carrots to pan as soon as they are sliced.

2)  Once onion has cooked for 10 minutes, partially cover and reduce heat to medium-low. Simmer, turning chicken partway through until chicken feels springy, for about 10 minutes.

3)  Add couscous to pot. Remove from heat and let stand, covered, for 5 minutes.