MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Moroccan, Chicken
       Yield: 4 servings
       1    Medium onion. peeled and
       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.
   Source: Houston Chronicle