Grate 1½teaspoons zest from the lemons and squeeze 1/3cup (2fl oz/60ml) juice. In a large saucepan over medium heat, warm 3 tablespoons of the oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic and sauté for 1–2 minutes. Stir in the cumin and cinnamon, and then mix in the chicken, lemon zest and juice, dried fruits, and broth. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 5 minutes to blend the flavors.
Cook the couscous and serve
Stir in the couscous, re-cover the pan, and remove from the heat. Let stand until the liquid is absorbed and the couscous is softened, about 5 minutes. Add the cilantro and toss with a fork. Garnish with the almonds and serve.