In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired.
Quick Roasted Chicken
Heat oven to 450 degrees F and place rack in center. Rinse chicken and pat dry. In a roasting pan, toss together chicken, tomatoes, onion and oil. Arrange chicken, bone side down, over tomatoes and onion; sprinkle with salt and pepper. Roast until chicken is almost cooked through, 30 to 35 minutes.
Heat broiler and place rack 6 inches from heat. Broil until chicken is browned and cooked through, 4 to 6 minutes.
Per Serving: cal. (kcal) 710, Fat, total (g) 20, chol. (mg) 75, sat. fat (g) 3, carb. (g) 91, fiber (g) 19, pro. (g) 46, sodium (mg) 1566, Percent Daily Values are based on a 2,000 calorie diet