Place chicken on a cutting board and cover with plastic wrap. Use a meat mallet (or rolling pin) to flatten slightly.
Heat 1 tsp (5 ml) olive oil in a frying pan on medium-high heat. Cook chicken 2 minutes per side; put on a plate.
Heat another 1 tsp oil in pan on medium. Sauté onion (and garlic if desired) and spices until softened, 2 minutes. Stir in broth, apricots and olives. Simmer, uncovered, 5 minutes. Return chicken to pan and cook, turning occasionally, 5 minutes.
Meanwhile, add couscous to 1 1/4 cups (310 ml) boiling water. Let stand 5 minutes, fluff with fork and stir in almonds. Transfer to platter; top with chicken and coriander.
Per serving: 409 calories, 37 g protein, 7 g fat (1 g saturated fat), 48 g carbohydrates, 5 g fibre, 72 mg cholesterol, 302 mg sodium