In a saucepan sauté the diced chicken in the olive oil until lightly browned. Remove from the saucepan.
Add the onions and garlic to the saucepan with more olive oil if necessary; cook until onions are translucent.
Return chicken to the saucepan with the onions then add chicken stock, lemons (if desired), cumin, ginger, cinnamon, turmeric, paprika, salt and pepper. Simmer over low heat for 30 minutes, stirring occasionally.
Stir in the sultanas, pistachios and coriander (save some leaves to garnish) then simmer for 15 more minutes.
Meanwhile prepare the couscous. Add the couscous into a bowl, boil 500ml of water and pour over the couscous. Cover and set aside until there is no more water. Use a fork to stir and separate the grains. Sprinkle with a tablespoon of olive oil, diced mint, salt and pepper. Mix well.
Serve the stew over the couscous and garnish with a few coriander leaves.