1. Heat oil in an extra-large skillet over medium heat. Add onion, garlic, cumin, paprika, oregano, cayenne pepper, black pepper, and salt. Cook and stir until fragrant, about 1 to 2 minutes.

2. Add chicken to pan and cook until golden on one side, about 1 to 2 minutes. Flip tenders and continue cooking until golden brown on the second side, about 1 to 2 minutes. Transfer tenders to a plate. Cover with foil and set aside.

3. Add tomatoes, tomato paste, 1/2 cup of the chicken broth, raisins, olives, and chickpeas to pan. Stir well and bring mixture to a simmer over medium heat.

4. While tomatoes are heating, place remaining 2 1/2 cups chicken broth in a small saucepan and bring it to a boil over high heat. If using regular couscous, add to boiling broth, stir well, cover, and remove from heat. Let sit for 5 minutes, then fluff couscous with a fork, and re-cover. If using Israeli couscous, add to boiling broth. Simmer for 8 to 10 minutes, until couscous is just barely tender.

5. Once stew simmers, return tenders to pan to finish cooking, about 2 to 3 minutes. You may need to do this in two batches if they don't all fit.

6. To serve, divide couscous among four shallow bowls. Place tenders on top of couscous in each bowl, then ladle stew over couscous and chicken. Garnish with parsley, if desired.

Source: Hannaford fresh Magazine, July - August 2007