NORTH AFRICAN SPICY CHICKEN COUSCOUS

Steps:

• In small bowl, combine curry powder, cumin, salt, paprika, cinnamon and pepper flakes; mix North African Spice Blend well. In another small bowl, combine yogurt, lemon juice, gingerroot and 1 tablespoon North African Spice Blend (reserving remaining Spice Blend for couscous); blend well. Reserve 1/2 cup mixture for basting. Place chicken in plastic bag with remainder of marinade and turn to coat. Let stand in refrigerator 15 minutes. Grate 1 teaspoon zest from orange. Cut away remaining peel and pith. Chop orange; set aside. Remove chicken from marinade and place on broiler pan about 5-inches from heat. Broil 7 minutes; turn chicken, brush with reserved marinade. Broil additional 6 minutes or until fork can be inserted with ease and juices run clear. While chicken is broiling, bring broth, currants, orange zest and remaining Spice Blend to a boil. Stir in couscous. Remove from heat, let stand 5 minutes. Stir in chopped orange, toasted nuts, onions and cilantro. Spread on serving platter. Remove chicken to cutting board and slice diagonally into 1/2-inch slices. Arrange on couscous. Garnish with citrus curls.