1. Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add fennel and cook, stirring occasionally, until beginning to soften, about 2 minutes. Add garlic, apricots, cinnamon, cumin, salt, and pepper; cook, stirring frequently, until fragrant, about 2 minutes. Add broth and bring to boil; stir in couscous, cover pan, and let stand off heat until liquid is absorbed, about 5 minutes. Set aside until ready to use.

2. Just before serving, stir in scallion, parsley, and toasted cashews

Enough for 1 butterflied chicken