Spicy and Sweet Chicken and Couscous With Minty Cilantro Sauce

Here's another Rachael Ray recipe.  This one is from her Express Lane Meals cookbook.
additional instructions, photos, etc found here: http://www.food.com/recipe/spicy-and-sweet-chicken-and-couscous-pot-with-minty-cilantro-sau-481222

2 1/2 cups chicken stock
1/2 cup mango chutney
salt and pepper
2 tablespoons olive oil
1/2 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
4 boneless skinless chicken breasts, cut into large bite-sized pieces
1 large onion, thinly sliced
1 red bell pepper, cored, seeded and sliced (I use two, one red and one green)
3 garlic cloves, minced (you could also take a shortcut and use the already minced garlic in a jar - 1 tsp equals one clove)
3 inches fresh ginger, peeled and grated (I used a few shakes of grated ginger)
zest and juice of one lemon
1 1/2 cups plain couscous


For the sauce; 
1/2 cup plain yogurt (I use Greek Yogurt)
10 fresh mint leaves
1/4 cup fresh cilantro 
3 scallions, trimmmed, coarsely chopped
juice of one lime

1. In small pot over med heat, combine 2 c of chicken stock and chutney, salt and pepper, bring to a bubble and keep simmering over low heat.

2. Heat a skillet (I used a wok) and add the olive oil.  Next add the spices and heat.  Chop up the chicken and add it to the pan, coating with the spice mixture.   Add the peppers and onions, season with salt and pepper and add the ginger

3. Create a well in the center of the pan.  Add the chutney mixture, couscous and lemon zest & juice.   You may need to spread everything in the pan to cover the couscous with the liquid. Once the couscous is cooked, remove from heat and cover to set.

4.  While the couscous is cooking, make the sauce.  (The cookbook and food.com both say to use a blender, but I used a wooden spoon and it worked fine. )  Mix the yogurt, greens and lime juice and stir.

5.  Serve with sauce drizzled over each serving