Moroccan Spiced Chicken and Couscous Salad

Cut chicken breasts into 1-inch cubes. In a medium bowl, toss chicken with olive oil, cumin, coriander, turmeric, salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.

While chicken cooks, bring chicken broth to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and let stand for 5 minutes until liquid is absorbed. Fluff with a fork.

In a large bowl, combine the cooked chicken, fluffed couscous, chopped parsley, and chopped mint.

Drizzle with lemon juice and toss gently to combine all ingredients. Serve warm or at room temperature.