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  • In a large bowl, mix together the paprika, turmeric, coriander, cumin and cinnamon. Add the chicken and toss to coat.

  • In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and sliced lemon; season with salt and pepper. Cook, stirring frequently, until the onion is softened, 6 to 7 minutes. Add 1 cup chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat and season with salt and pepper.

  • In a medium saucepan, bring the remaining 1 1/2 cups chicken stock and the butter to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with the parsley. To serve, spoon the chicken and sauce over the couscous.