marinade: 1/4 c olive oil

1 lemon quartered

1 tbsp fresh cilantro chopped

1 1/8 tsp red pepper flakes

Olive and Pine Nut Sauce 1 1/2 c chicken broth

1/4 c grated onion

2 tsp grated fresh gingerroot or 1 tsp ground

1 clove garlic finely chopped

1/4 c Sicilian green olives pitted and chopped

1/4 c pine nuts toasted

1/8 tsp red pepper flakes

1/8 tsp saffron

1 1/2 tbsp fresh lemon juice

1 1/2 tbsp honey

1 tbsp butter

1 tbsp cilantro chopped

Vegetable Couscous: 2 tbsp olive oil

1/2 c sweet red pepper finely chopped

1/2 c diced carrot

1/2 c diced zucchini

1/4 c red onion finely chopped

1/8 tsp ground turmeric

1/8 tsp saffron

2 1/2 c chicken broth

1 17.6 oz box couscous

Prepare marinade: Combine olive oil, lemon, cilantro, ginger and red pepper flakes in large plastic food storage bag. Add chicken; seal bag; shake to coat chicken evenly. Refrigerate 6 hours or overnight, turning bag occasionally.

Heat oven to 375°. Arrange chicken in 13x9x3 inch metal baking pan. Sprinkle with salt.

Bake at 375° oven for 45 minutes or until chcken is no longer pink near bone. Transfer to serving platter; keep warm.

Meanwhile, prepare Olive and Pine Nut Sauce: Pour drippings from baking pan into large measuring cup. Add 1/2 cup chicken broth to baking pan; stir with wooden spoon to loosen browned bits from bottom of pan. Add to drippings in cup. Let stand until fat rises to top.

Spoon 2 tbsp fat from drippings into medium size skillet. Skim remaining fat from cup and discard. Add onion, ginger and garlic to skillet; cook over medium heat until onion is softened and golden, 1 2 minutes. Add olives, pine nuts, pepper flakes, saffron, lemon juice, honey and remaining 1 cup chicken broth; stir until well blended. Boil until sauce is reduced and thickened, about 7 minutes. Remove from heat; swirl in butter and cilantro just until better is incorporated.

Prepare Vegetable Couscous: Heat olive oil in medium size skillet. Add sweet red pepper, carrot, zucchini, red onion, turmeric and saffron. Cook over medium heat until vegetables are tender, about 8 minutes. Stir in chicken broth; bring to boiling. Remove from heat. Place couscous in large bowl. Pour vegetable broth mixture over couscous; toss gentely to combine. Cover with plastic wrap; let stand 15 minutes before serving.

Spoon Olive and Pine Nut Sauce over chicken. Serve immediately with Vegetable Couscous.