Prepare couscous according to package and then add 2 oz of TRF Apricot Ginger Teriyaki Glaze, olives, parsley, and lemon zest and set aside.
Combine the salt, cumin, paprika, and pepper and. brush onto both sides of the chicken.
Saute the chicken in 1 tbsp of olive oil over medium heat until cooked. Set aside.
Simmer the orange juice with the honey, lemon juice, cinnamon, crushed red pepper, and 2 oz TRF Apricot Ginger Teriyaki Glaze for 2 minutes, then add the butter and whisk until smooth. Drizzle over the chicken and the couscous and serve immediately.