To make couscous: In a saucepan, bring 1¼ cups (310 mL) of the broth, plus cumin, ginger, turmeric and cinnamon, to a boil. Remove from heat; stir in couscous. Cover and let stand for 5 minutes, or until liquid is absorbed. Add apricots and green onions, and fluff with a fork.
Meanwhile, heat a large skillet over medium-high; add a little olive oil or cooking spray. Sear chicken breasts, turning once, until golden, about 4 minutes total. Reduce heat to medium; add juice, remaining ¼ cup (60 mL) broth, plus zest and mint; cover and simmer for 5 minutes. Add broccoli (and cauliflower, if using), tucking around chicken; cover and cook until chicken is no longer pink inside, about 3 minutes.
Spoon couscous onto plates, then chicken and broccoli. Boil remaining skillet liquid, and spoon over chicken.
Per serving: 468 calories, 52 g protein, 6 g fat (2 g saturated fat), 50 g carbohydrates, 5 g fibre, 119 mg cholesterol, 156 mg sodium.