Moroccan chicken with fennel & olives - Good Food Middle East

Ingredients

• ½ lemon
• 1 tbsp rapeseed oil
• 1 large onion, finely chopped
• 1 fennel bulb, halved and thinly sliced, fronds reserved
• thumb-sized piece ginger, finely chopped
• 2 large garlic cloves, chopped
• 4 skinless chicken thigh fillets, halved and any fat trimmed
• ½ tsp turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400ml hot vegetable stock, made with 2 tsp bouillon powder
• 2 tomatoes, cut into wedges
• 6 Kalamata or green olives, pitted and halved
• generous handful coriander, chopped, plus extra to serve
• 70g wholewheat couscous
• 400g can chickpeas, drained and rinsed