Step 1

Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Step 2

Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.

Step 3

Meanwhile, make couscous salad: Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.

Step 4

Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and chickpeas and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.

Step 5

Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.

Step 6

Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.