Top and tail the green beans, then finely chop the apricots.
Cut chicken thighs into strips.
Zest the lemon rind with a fine grater, then squeeze the juice into a cup.
Make up the stock in a pot, bring to the boil and remove from heat. Tip in the couscous, half the lemon juice, half of the zest and a pinch of salt, make sure to cover the pot with a lid. Leave to soak for at least 10 minutes.
Heat 1 tbsp of oil in a pan, cook the chicken thighs until brown.
Add in the honey, cinnamon, cumin, tinned tomatoes, lemon juice and zest, and finally all of the apricots.
Give it all a good stir and cook on medium for 8-10 minutes.
Fluff up the couscous with a fork and serve.