Cut up the chicken pieces and trim off any excess fat or skin. If you're using large chicken breasts, cut them up into small pieces. In a glass bowl, combine the flour, 1/2 tsp. salt and 1/4 tsp. black pepper. Working with 8-10 pieces of chicken at a time, move them around in the flour mixture inside the bowl making sure they are completely coated with seasoned flour. Set aside on a plate and repeat with all the chicken pieces.

In a very large skillet (with a lid), heat olive oil over medium heat. Add chicken pieces (in batches) and cook, turning once or twice, until they are golden brown on all sides. Remove to a plate as they brown and repeat until all the chicken pieces are cooked. Set aside.

When the chicken is browned, lower the heat to medium low and add the onion to the pan. Cook, stirring for 3 - 4 minutes or until softened. Add in the minced garlic until fragrant. Return the chicken pieces to the pan, sprinkle with ground ginger and remaining salt and pepper. Stir to coat, then add the chicken broth. Bring to a boil, then lower heat to low, cover the pan and let simmer for 10-15 minutes.

Meanwhile, using a lemon zester, shave off some of the lemon peel of one of the lemons for a garnish. Squeeze the juice of one of the lemons, over a strainer to keep the lemon seeds out. You should have about 1/4 cup of lemon juice. If you don't have this same amount don't worry, it's not a big deal. Slice the other lemon for a garnish (seeds removed).

After the chicken has cooked for 30 minutes, add lemon juice and lemon zest, stir and continue cooking. Cover for another 15 minutes. The sauce should be thickened and the chicken should be tender. Serve immediately over the hot couscous. Garnish with more lemon zest, chopped parsley and lemon slices.

In a separate (medium sized) sauce pan bring the chicken broth to a boil. Add the dry couscous. Cook stirring constantly for about 1 minute. Turn off the heat and let the couscous absorb the liquid. Fluff it up with a fork right before serving.