1. Combine chicken and seasoning in a bowl.
2. Heat an oiled grill pan. Add chicken. Cook for about 6 minutes on each side, or until browned and cooked through. Remove and slice thickly. Cover to keep warm.
3. Meanwhile, place stock in a medium saucepan. Bring to boil. Remove from heat. Add couscous. Cover and stand for 5 minutes. Fluff with a fork. Add olives, tomatoes and parsley. Season with salt and pepper. Stir to combine.
4. Combine sour cream and tapenade in a bowl.
5. Serve couscous topped with chicken and sour cream mixture. Garnish with parsley.

Tip: Tapenade is a paste made from crushed olives. It's available from supermarkets. Lamb cutlets or thickly sliced pork fillets can be substituted for the chicken.

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