1. In a large bowl, combine paprika, turmeric, coriander, cumin and cinnamon; add chicken and toss. 2. In a large skillet, heat oil over medium high heat and cook chicken until browned, about 3 to 4 minutes. 3. Add onion, garlic and lemon slices; season with salt and pepper. 4. Cook, stirring frequently, until the onion is softened, about 6 minutes. 5. Add 1 cup chicken stock, olives, and lemon juice; scrape brown bits from bottom of pan, remove from heat, and season with salt and pepper. 6. Heat the remaining chicken stock and butter in a medium saucepan until boiling; stir in couscous, cover, and turn off the heat; let stand 5 minutes. 7. Fluff couscous with a fork and stir in pine nuts. 8. Serve the chicken and sauce over the couscous and sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
