Moroccan Chili with 10,000 grains of sand

This is a new favorite at our house! I've adapted it to be lower fat from Rachel Ray's Just In Time...

2 lbs ground turkey or beef
2 T chili powder
½ T ground cumin
½ T paprika
1 T ground coriander
1/3 t ground cinnamon
1 bay leaf
1 large onion, chopped
1 bell pepper, seeded and chopped
2 cloves garlic, chopped
Zest and juice of 1 lemon
2 T Worcestershire sauce
1 15 oz can tomato sauce
1 ¾ c chicken stock
4 dried figs, chopped
6 dried apricots, chopped
11/2 c couscous
3 to 4 T pine nuts, toasted
½ T dried mint

Brown meat until it’s not pink, 3-4 min. Season with the chili powder, cumin, paprika, coriander, and cinnamon. Add the bay leaf, onions, bell pepper, and garlic to the pan and cook until the onions are soft, about 8 minutes. Stir in the lemon zest, Worcestershire, and tomato sauce, and reduce the heat to a simmer.

In a pot with a tight fitting lid, combine the stock and dried fruit and bring to a boil. Add the couscous, stir, the turn off heat and cover. Let stand for 5 minutes. Add the nuts, herbs and lemon juice and fluff with a fork.

Remove the bay leaf from the chili and discard. Ladle the chili into shallow bowls and top with a small mound of couscous “sand”. Serve with pita bread.