1In a large bowl, combine chicken pieces, halved dried apricots, lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, honey, minced garlic, grated ginger, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and black pepper. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken and apricots onto the skewers, alternating between chicken and apricot pieces.

3Preheat your grill to medium-high heat or oven to 200°C (400°F). For grilling, brush the grill grates with a little oil. For oven, line a baking sheet with parchment paper.

4Grill skewers for 10-14 minutes, turning occasionally, until chicken is cooked through and lightly charred. If baking, arrange skewers on the prepared baking sheet and bake for 18-22 minutes, flipping halfway, until chicken is cooked and lightly golden.

5While skewers cook, prepare the couscous: In a medium saucepan, bring vegetable broth (or water) to a boil. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff with a fork.

6Stir chopped fresh mint and parsley into the fluffed couscous. Drizzle with the remaining 1 tbsp olive oil and the remaining 1 tbsp lemon juice. Adjust seasoning to taste.

7Serve the Apricot Chicken Skewers hot alongside the mint couscous, garnished with toasted slivered almonds.