CHICKEN ONION COUSCOUS

5 large yellow onions, sliced, cooked
2 1/4 lbs. skinless chicken pieces
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground cumin
3 1/4 cups water, divided use
1 1/2 cups chicken stock
1 1/2 cups couscous

Combine first 4 ingredients, salt and pepper to taste, and 3/4 cup water in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer 45 minutes.

Uncover and continue to simmer 30 minutes, stirring occasionally until liquid is evaporated and chicken is tender.

Meanwhile, bring stock and remaining 2 1/2 cups water to a boil in a heavy saucepan. Stir in couscous. Cover and set aside 5 minutes until water is absorbed. Fluff couscous with a fork.