Chicken Breasts With Fennel, Carrots, And Couscous

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4 boneless, skinless free-range chicken breasts (6 to 8 ounces each)

1 1/2 teaspoons paprika

Coarse salt and ground pepper

2 tablespoons canola oil

1 fennel bulb, trimmed, cored, and thinly sliced

3 large carrots, peeled and thinly sliced

1 teaspoon ground cumin

2/3 cup dried apricots, chopped

1/2 cup oil-cured pitted black olives, halved

1/2 cup orange juice

1/2 cup reduced-sodium chicken broth

2 cups cooked couscous

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