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INGREDIENTS:

Yield: 4 servings

1    Medium onion. peeled and quartered 
2    Medium garlic cloves, peeled and minced
2 1/2 lb Chicken, skinned
2 tb Flour
1 tb Olive oil
2 1/2 c  Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
1/4 ts Salt
3 tb Lemon juice
Grated peel of 2 lemons
1/2 c  Green olives, pitted and coarsley chopped
2 tb Minced cilantro
3/4 c  Couscous
Fresh ground black pepper

  In a food processor, finely chop onion and garlic. Dredge chicken in
  flour. In a large skillet, heat oil over medium heat. Saute chicken
  and onion mixture until mixture has softened, about 10 minutes.
  Stir in one cup water, saffron, ginger, cumin, paprika, salt and
  lemon peel. Bring to a boil, reduce heat and simmer, covered, 35
  minutes. Remove chicken from sauce and allow to cool a few minutes.
  Debone chicken and cut meat into small pieces. Put meat back into
  sauce with the lemon juice, olives, cilantro and pepper. Simmer
  gently 5 minutes.
  While the chicken is cooking, bring 1 1/2 cups of water to a boil
  in a medium saucepan. Add the couscous and bring back to a boil.
  Remove from heat and allow to sit for 5 minutes.
  Spoon chicken mixture over couscous and serve.

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