How to Make It
Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff with a fork.
Serve chicken and vegetables over couscous. Top with fennel fronds.
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