Greek Chicken Stew

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3 tablespoons olive oil

1 large onion, chopped (about 1 cup)

1 large green bell pepper, chopped (about 1 cup)

1 tablespoon jarred minced garlic

4 teaspoons dried Greek seasoning, crumbled between the fingers

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

1 (15-ounce) can garbanzo beans, rinsed and drained

1 cup fat free, less sodium chicken broth

2 bay leaves

Pepper, to taste

1 rotisserie chicken, cut into serving pieces

1/2 cup pitted kalamata olives, coarsely chopped

1 tablespoon freshly squeezed lemon juice

Cinnamon Couscous, recipe follows

Cinnamon Couscous:

2 cups fat free, less sodium chicken broth or 1 (14 1/2-ounce) can fat free, less sodium chicken broth plus 1/4 cup water

1 tablespoon olive oil

1/2 teaspoon salt

1 (10-ounce) box plain, quick-cooking couscous (about 1 1/3 cups)

1/4 cup raisins

1 teaspoon ground cinnamon

1 tablespoon orange juice