Heat 1 tsp olive oil in large nonstick skillet over medium-high heat. Add broccoli and a pinch of salt and pepper and cook until lightly browned in places, 5 to 7 minutes. Stir in ½ cup water, onion jam, and just ½ tbsp ras el hanout and toss to coat. Cover and steam until crisp-tender, 3 to 5 minutes. Transfer to plate and cover to keep warm. Set aside and wipe skillet clean.

In same skillet, heat 2 tsp olive oil over medium-high heat. Cook shallot and garlic until softened, 3 to 5 minutes. Stir in rice, lentils, apricots, ¼ cup water, and a pinch of salt and pepper. Reduce heat to medium-low and cook until warmed though, 3 to 4 minutes.

Divide rice between bowls, top with cooked broccoli, and sprinkle with almonds. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.