Mediterranean Chicken Stew With Cinnamon Couscous

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for chicken stew

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, minced

2 teaspoons dried oregano

1 (28-ounce) can crushed tomatoes, in puree

1 (15-ounce) can chickpeas, rinsed and drained

1 cup low sodium chicken broth

2 bay leaves

Pepper, to taste

1 rotisserie chicken, cut into bite sized pieces, skin removed

1/2 cup pitted kalamata olives, coarsely chopped

1 tablespoon freshly squeezed lemon juice

for cinnamon couscous

2 cups low sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon salt

1 (10-ounce) box plain, quick-cooking couscous

1/3 cup raisins

2 teaspoons ground cinnamon

2 tablespoons orange juice

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