Peel the Onions and Cut Into ¼ to ½ Inch Pieces. Cut the Peppers in Half, Remove and Discard the Stem and Seeds, and Cut Into ¼ to ½ Inch Pieces. Peel the Garlic and Finely Chop.
Heat the Oil in a Large Stock Pot Over Medium-High Heat. Add the Onions and Peppers and Cook, Stirring Occasionally, for 5 Minutes.
Add the Garlic, Curry Powder, Cinnamon, Salt and Pepper and Cook for 1 Minute or Until Fragrant. Add the Chicken Bouillon, Water, and the Tomatoes (with the Juice) and Bring to A Boil. Reduce to Medium Heat, Cover and Cook for 10 Minutes.
Cut the Chicken Into Bite Size Pieces. Cut the Olives in Half. Add the Chicken, Olives and Raisins to the Pot, Cover and Cook for 8 to 10 Minutes Until the Chicken is Cooked Through. (Cut Into One of the Pieces to Make Sure There is No Pink Inside.) Remove the Pot from the Heat and Stir in the Lemon and Parsley.
Meanwhile, Bring 4 Cups of Water to a Boil. Stir in the Couscous and Remove from the Heat. Cover and Let Stand for 10 Minutes, or Until all of the Water is Absorbed. Fluff the Couscous with a Fork Before Serving. Spoon Some of the Couscous in the Center of Each Plate or Shallow Bowl and Top with Some of the Stew.