In a large bowl add the couscous, chicken stock powder, turmeric, cumin, garlic powder, and cinnamon.
In a small bowl add the diced apricots, red onions, and slivered almonds.
When ready to assemble (this may be while resting the chicken) add the cup of boiling water to the large bowl with the couscous and stir to combine. Let rest for 5 minutes to be absorbed. Test the couscous; if not moist add more boiling water as needed.
When the couscous is softened, add the second small bowl and stir to combine. The couscous may be served hot immediately or chilled and served as a salad.
Apricot Glazed Chicken
Preheat a grill to a moderate temperature.
In a small pot add the apricot jam, brown sugar, BBQ sauce, water, Dijon mustard, cinnamon, and salt. Stir well then bring to a gentle simmer; put aside until needed.
Lay out the chicken thighs and remove any fat, gristle, or residual bone shards. Lightly salt both sides.
Place the chicken on the preheated grill. When it starts to brown flip. When cooked throughout, 165 degrees F (74 degrees C) lightly brush with the glaze then flip immediately. Let cook for 1 minute then add more glaze and flip. Continue until both sides have two coats of cooked glaze.
Seve the hot chicken thighs sliced on top of the apricot chicken couscous.