1. In a medium saucepan, bring broth to a boil. Stir in couscous and 1/2 tsp. salt; cover and remove from heat. Let stand until couscous is tender, about 5 minutes. Transfer to a bowl, fluff with a fork and let cool slightly.
2. Whisk together oil, lemon juice and cumin. Pour over couscous and toss to coat. Stir in chicken, chickpeas, almonds, apricots and scallions. Season with salt and serve over lettuce.