Heat a non-stick, high-sided skillet or sauté pan over medium-high heat; add oil. Brown chicken, turning once, about 4 minutes. Stir in onion, carrot, celery and garlic; cook, stirring, until vegetables begin to soften, about 3 minutes. Stir in tomatoes, ginger, cumin, cinnamon and turmeric; cook for 1 minute.
Stir in broth, chickpeas, raisins, apricots, olives, salt and pepper; bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until chicken is no longer pink inside, vegetables are tender and sauce thickens slightly, about 10 minutes. Stir in lemon juice.
Herbed Orange Couscous
Meanwhile, in a large heatproof bowl, combine couscous, orange zest and salt; pour in boiling water and orange juice. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork; stir in parsley. Serve with chicken tagine; sprinkle with almonds.
Nutrients per serving: 581 calories, 38 g protein, 14 g fat (2 g saturated fat), 79 g carbohydrates, 10 g fibre, 104 mg cholesterol, 786 mg sodium