I enjoy chicken recipes and found a good one at the NY Times website called "Chicken with Couscous". Cook time is only 30 minutes and it serves 4 to 6. The recipe is below. Try it and enjoy!

1 4-pound chicken, skinned and cut into chunks
Juice of 1 lemon
Salt
2 tablespoons olive oil
1 cup plus 2 tablespoons vegetable oil
3 onions, diced
1 tablespoon ground ginger
1 tablespoon plus 1/2 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1/2 cup (lightly packed) parsley sprigs
1/2 cup (lightly packed) cilantro sprigs
1 pinch saffron threads
1 1/2 cups blanched whole almonds
1/2 cup sugar
1 tablespoon butter
1 pound couscous

Rub chicken pieces with lemon juice, and season lightly with salt. Place a Dutch oven over high heat, and add olive oil and 2 tablespoons vegetable oil. When oil is hot add onions, and sauté until beginning to soften. Add chicken pieces, and sauté until seared on all sides. Pour off all oil in pan.

Add ginger, 1 tablespoon cinnamon, black pepper, parsley and cilantro. Mix saffron with 1 cup water, and add to pot; then add 2 cups more water. Bring to a boil, cover and simmer until chicken is cooked, about 30 minutes.
While chicken cooks place a skillet over medium-high heat, and add remaining 1 cup vegetable oil. When hot add almonds, and stir until golden brown. Remove immediately, and drain on paper towels. In a food processor combine almonds, sugar, butter and remaining 1/2 teaspoon cinnamon. Pulse until there is just a tiny crunch to almonds.

To serve, cook couscous according to package instructions. Add almond mixture, and toss to blend. Spread couscous across a large serving platter, and mound chicken on top. Serve hot.

http://i23.photobucket.com/albums/b384/pazcooks/ChickenTagineCouscous2U.jpg

I found a Basic Couscous recipe. I am not sure if this is the same with the Morroccan recipe that your friend shared with you @iklilian. This couscous is very basic and goes with just about any main course especially chicken. I haven't tried this but it sure looks delicious. Couscous are very common in North African cuisine. It is sold in grocery stores and these are already pre-steamed. I will try to prepare this one day.

This recipe is very simple and takes only 5 minutes to prepare, 10 minutes to cook for a total of 15 minutes.

You will need the following ingredients:
1 1/2 c couscous
2 3/4 cups of water
1/4 tsp salt

Preparation:
Get a saucepan and put water in it and let it boil. Add salt and stir, and add the couscous. Remove the saucepan from the heat and let is sit for about 5 minutes.
Couscous should be light and fluffy and not gummy. Make sure that you allow the couscous to absorb the water.

You can also make variation of it by using chicken broth instead of water. This would make a very nice and great flavor.

I have never eaten chicken couscous but really enjoy chicken dishes, so this question intrigued me. I often watch the Food Network so I thought I could find a good recipe there. So the recipe I provided is courtesy of Moroccan chef Lashen Abrache. Prep time is only 10 minutes and cooking time is 1 hour and 40 minutes.

Ingredients:

2 pounds chicken breasts
1 gallon water
2 ounces chopped onions
1 tablespoon olive oil
Pinch saffron
1 to 2 drops yellow food coloring
Salt and pepper
1 pound carrots
1/2 pound turnips
1/2 pound cabbage
1/2 pound zucchini
1/2 pound eggplant
1/2 pound tomatoes
1 1/2 ounces chick peas (garbanzo) pre-cooked
2 tablespoons finely chopped coriander
2 tablespoons finely chopped parsley

Directions:

To 1 gallon of boiling water (in large pot) add the chicken breasts, 2 ounces of onions, 1 tablespoon olive oil, a pinch of saffron, 1 to 2 drops of yellow food coloring and salt and pepper to taste. Cook for 1 hour. Add vegetables and continue boiling for 1/2 hour, or as needed for vegetables to cook. To cook Couscous semolina, follow instructions on box. Garnish with coriander and parsley.

Sounds delicious. Hope you get to try it and enjoy!

http://www.foodnetwork.co.uk/content-images/RecipeImages/R1046.jpg