Heat the olive oil in a medium-sized saucepan over medium-high heat. Add the chicken, a pinch of kosher salt and a few grinds of pepper. Cook until the meat is no longer pink. Add carrots and onions and cook until the onions are softened and translucent.

Add the cinnamon, cardamom, turmeric, and cumin. Stir until chicken is coated. Add the dates, currants, and the PERDUE® Signature Chicken Stock. Raise the heat to high and bring to a boil and let boil for about 1 minute. Take the saucepan off the heat and immediately add the couscous and stir. Cover, and let stand for about 20 minutes or until all the liquid has been absorbed.

Add lemon juice and fluff the couscous with a fork.