Temperature: 375° F

Ingredients

Instructions

For the Crust:
Place flour and salt in a food processor and pulse once or twice to combine.
Cut cold shortening into cubes and add to food processor. Pulse several times until the mixture is the texture of coarse corn meal.
Add the cold milk one tablespoon at a time, pulsing after every addition. Stop as soon as the dough holds together when pressed between your fingers. Remove dough from food processor and shape into a ball. Cover and refrigerate at least one hour.
Roll dough out into a circle and place it in a 9" pie pan, fluting the edges. Set aside.
For the filling:
Preheat oven to 375 degrees.
In a medium saucepan bring 2 cups of water to a boil. Add couscous, apricots and currants (or raisins) and reduce heat to low. Stir well to break up any clumps. Simmer for 5 minutes, then remove from heat.
In a large skillet, heat olive oil over medium high heat. Add onions and saute until golden brown, about 8 minutes. Add garlic, saute for about 1 minute, then add ground chicken, using the spoon to break it up into small pieces.
Add pepper, salt, cinnamon, ginger and turmeric to chicken. Continue to stir until chicken is cooked, about 6-8 minutes, then remove from heat. Transfer chicken mixture into large mixing bowl. Stir in couscous and fruit mixture. Add eggs and combine well.
Pour chicken mixture into awaiting pie shell. Cover the top with slivered almonds.
Bake for 25 minutes or until golden brown. Sprinkle powdered sugar over the top and garnish with mint leaves and dried apricot halves.