At home: Place the couscous, apricots, almonds, ras el hanout, and salt in a resealable bag. Pack along with the olive oil packets (or small container of oil), chicken pouch, and True Lemon.
At camp: Bring ~5oz water and oil to a boil in your cookpot. Add the couscous, apricots, nuts, spices, and True Lemon to the pot. Give it a big stir to combine, add in the chicken, then cover and remove from heat. Let stand for 5 minutes. Fluff with a fork or spoon and dig in!
Notes
MAKE IT VEGETARIAN/VEGAN
This could easily be made vegetarian or vegan by replacing the chicken with a protein source such as TVP or soy curls.
NOTE ABOUT SERVING SIZE
We estimate that this recipe as written will satisfy 2 hikers. However, everyone's appetite is different on the trail, so you may need to adjust this recipe to suit. We highly recommend trying any backpacking recipe at home before taking it into the backcountry so that you can make any adjustments so it will work best for you.