Chicken couscous

1 lb boneless, skinless, organic chicken breats, cut into 3/4 in cubes
1 tbs extra-virgin olive oil
1 small onion diced
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 c broth (chicken or vegetable)
1/2 c couscous (plain or whole wheat)
1 can or 15 oz chickpeas
salt and pepper

Season chicken with salt and pepper, and cook over medium high heat until no longer pink inside and slightly browned outside. About 6 minutes. Remove chicken and reduce heat to medium, add onions, cumin and cinnamon and cook until onions are soft. Add broth, bring to a simmer and stir in couscous, chickpeas and a good pinch of salt and pepper. Reduce heat to low, cover and cook for 1 minute. Return chicken to saucepan, combine with couscous and season to taste.