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Ingredients
2 T. olive oil                                                                             
1 medium onion, chopped                                                              
2 c. chicken broth                                                                            
1 c. instant couscous                                                         
1-15oz can chickpeas, drained, rinsed and warmed                             
2 c. cooked chicken, pork or lamb (Cut into 1/2 inch cubes)                                                
          
Sauce:  
½ c. olive oil                                                       
1 T. paprika (sweet/hot, desired)
2 tsp. minced garlic
½ tsp. salt
1/8 tsp. cayenne pepper
¼ c. chopped fresh cilantro
 
Directions
In a medium saucepan over medium-high heat, heat oil and cook onion until translucent, about 3 or 4 minutes.  Add chicken broth and bring to a boil. Pour couscous in a steady stream into boiling broth, stirring constantly.  Bring to boil again and remove from heat. Stir in chickpeas and meat.  Cover pan and allow standing until couscous is tender and broth is absorbed, about 10 to15 minutes.  Fluff mixture with two forks. Meanwhile, in a small bowl mix together all sauce ingredients until thoroughly blended. To serve, garnish couscous with cilantro and pass sauce separately.  Stir sauce right before spooning over couscous.