Heat the olive oil in a large frying pan and brown off the diced chicken for around 3 minutes
Meanwhile mash the roasted garlic (thanks to Taylor for letting me add her recipe in here) and add a little oil if needed to make a paste. Stir into the chicken and cook for a further minute
https://cookpad.com/us/recipes/363900-roasted-garlic
Mix some Ras-El-Hanout, around 12 teaspoons dry mix, with just enough sunflower oil to make 8 teaspoons of thick paste and add to the pan. Stir through and cook for 5 minutes. To save more time you can buy a jar from the store but I think you'll like mine better!
https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
Add the chopped tomatoes, chopped apricots, ground cinnamon and coriander leaf and simmer for 8 minutes until thickened
Meanwhile, make the cous cous up according to the amount of boiling water advised on the packet and let it stand. I use corn based cous cous but feel free to use the 'normal' kind
Add the chickpeas to the frying pan and cook for a final 3 minutes
Add a teaspoon of salt and the lemon infused oil to the cous cous and fluff up with a fork
Divide the cous cous between 4 bowls and spoon the chicken mixture on top. Garnish with some extra chopped coriander leaf
