One-Pan North African Spiced Chicken and Couscous

Season the chicken pieces with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, until browned on all sides. Remove chicken from the skillet and set aside.

Add the chopped onion to the same skillet and cook for 3-4 minutes until softened. Stir in the minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for 1 minute until fragrant.

Pour in 2 cups chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Return the chicken to the skillet.

Stir in 1.5 cups uncooked couscous. Cover the skillet, reduce heat to low, and cook for 10 minutes, or until the couscous has absorbed the liquid and the chicken is cooked through.

Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the couscous to steam and fluff up.

Fluff the couscous with a fork, then stir in 0.5 cup chopped fresh cilantro. Serve immediately.