-
Add olive oil to a large heavy-bottomed skillet and heat over medium/high heat. Add chicken pieces and cook until golden on each side, approximately six minutes. Remove chicken and add to a plate off to the side. Turn the heat down to medium.
-
Add onion, carrot, and celery to the pan. Sautee for four minutes, stirring occasionally. Add in the garlic and cook for another minute.
-
Turn the heat to low and add the cous cous. Stir continuously to evenly toast the cous cous.
-
Pour in the tomatoes and the chicken stock. Add the chicken back into the pot along with the spices. Bring to a simmer over low heat. Cover with a lid and cook for 12-14 minutes. Make sure to stir the cous cous every now and again to prevent sticking.
-
Turn the heat off. Add the cilantro and olives. Stir to combine and then serve.