Place the couscous in a large bowl and cover with the boiling water and olive oil. Cover the bowl tightly with clingfilm and leave to stand for five minutes until the grains are tender. Fork through and set aside.
Heat the olive oil in a pan and add the chicken. Sauté until golden in patches. Add the sliced onion and garlic and fry until golden. Add the spices and stir to coat the mixture thoroughly, then add the raisins.
Pour over the lemon juice and water and leave to simmer for five to ten minutes until the chicken is cooked through with no pink showing and the liquid has reduced to a couple of tablespoons. Combine the couscous and chicken mixture in a large serving bowl, then stir through the parsley. Season and serve hot or room temperature.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.