I think this is a Racael Ray recipe.
1/4 C evoo
1 1/2 lbs boneless, skinless chicken thighs, chopped into bit-size pieces
1 onion, sliced thin
3 cloves garlic, chopped
1 C carrots, shredded
1 bay leaf
1 tsp paprika
1 tsp cumin
1 tsp coriander
3/4 C dried fruits, chopped- single, or combined (figs, dates, apricots)
1 lemon zest
3/4 C pitten mixed olives, chopped
2 1/2 C chicken stock
juice of 1 lemon
2 Tb butter
3 Tb pine nuts
1/4 C almonds, slivered or sliced
1 1/2 C chicken stock
1 1/2 C couscous
handful flat-leaf parsley, chopped
Heat evoo and brown chicken 3-4 min on each side. Add next group of ingredients and cook 5-6 minutes.
Stir in next group, reduce to low, and simmer 10 minutes.
Sprinkle with lemon juice and remove bay leaf.
While chicken simmers, melt butter in sauce pot over med heat. Add nuts and toast for a few minutes. Add stock and brink to a boil. Stir in couscous. Cover and let stand (off heat) 5 minutes.