Moroccan Couscous-Stuffed Chicken Breasts

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3 tablespoons olive oil

1 cinnamon stick, broken in half

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/3 cup couscous

1/2 cup boiling chicken stock or canned low-sodium broth

8 small dried apricot halves, coarsely chopped

1/2 cup pine nuts, toasted

1 tablespoon chopped parsley

Salt and freshly ground pepper

4 boneless chicken breast halves with skin, pounded to an even thickness

1 tablespoon harissa (optional)

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