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.
  Source: Houston Chronicle