Mediterranean Chicken Stew with Cinnamon Couscous

This may look disgusting from my crummy iPhone 3GS photo, but it was actually delicious. View the original recipe at The Kitchn for better photos. Followed exactly, there was enough left after dinner for five lunches.

for chicken stew
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
2 teaspoons dried oregano
1 (28-ounce) can crushed tomatoes, in puree
1 (15-ounce) can chickpeas, rinsed and drained
1 cup low sodium chicken broth
2 bay leaves
Pepper, to taste
1 rotisserie chicken, cut into bite sized pieces, skin removed
1/2 cup pitted kalamata olives, coarsely chopped
1 tablespoon freshly squeezed lemon juice

for cinnamon couscous
2 cups low sodium chicken broth
1 tablespoon olive oil
1/2 teaspoon salt
1 (10-ounce) box plain, quick-cooking couscous
1/3 cup raisins
2 teaspoons ground cinnamon
2 tablespoons orange juice

Heat olive oil in a heavy bottomed pot or dutch oven over medium heat. Add onion and cook until softened, about 5-8 minutes. Add garlic and oregano, cook for one minute while stirring. Pour in crushed tomatoes, chickpeas, chicken broth, bay leaves, and pepper. Bring to a boil and cook 5 minutes. Add chicken, lower heat and simmer, uncovered, for 10 minutes.

For couscous, heat chicken broth, oil, and salt until boiling. Add couscous and raisins, stir, remove from heat and cover. Let rest until all liquid has been absorbed, about 5 minutes. Fluff couscous with a fork, add cinnamon and orange juice. Use fork to mix until combined. Set aside.

Remove stew from heat. Add olives and lemon juice. Serve hot over couscous.