Moroccan Chicken Stew

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1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 pound skinned, boned chicken breasts, cut into 1/2-inch strips

1 1/2 cups water, divided

20 bite-size pitted prunes (about 4 1/2 ounces)

Vegetable cooking spray

1 tablespoon olive oil

1 1/2 teaspoons ground ginger

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 1/2 cups coarsely chopped onion

1/2 cup low-salt chicken broth

4 cups hot cooked couscous

3 tablespoons sliced almonds, toasted

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