1 tbsp. olive oil
1 med. sized onion, chopped
2 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
2 sm. red hot peppers, crushed or 1 tsp. ground cayenne pepper
1/4 tsp. ground nutmeg
1 c. chicken broth
1 (2 lb.) roasted chicken, cut into serving pieces
1/4 lb. French beans (or 1/2 can)
1 c. couscous
1/4 c. chopped dates
1 (16 oz.) can garbanzo beans (chick peas)
1/2 c. ripe olives, sliced
Lemon slices for garnish

In Dutch oven, heat oil; saute onion and garlic until tender. With a wooden spoon, stir in ginger, red pepper, nutmeg, and broth. Add chicken and French beans. Simmer about 10 minutes until beans are tender. Meanwhile, prepare couscous according to package directions, adding dates when liquid comes to a boil. Stir garbanzo beans and olives into chicken mixture; heat through. Serve stew over couscous. Garnish with lemon slices. Serve warm on platter. Makes 6 servings.