Cut the chicken fillet into thin strips. Mix cinnamon with salt, spices and grate each piece.
Fry the chicken in hot olive oil until golden brown. Add pine nuts and chopped hot pepper to the chicken fillet. Remove the zest from the lemon, cut into thin strips and add to the pan. Squeeze the juice from the lemon and pour into the pan. Add 1/3 tbsp. water and simmer until water boils away.
Pour the couscous into a large bowl, pour over the simmering broth, cover and leave for 5 minutes. Then salt, season with spices and mix thoroughly. Put on a dish.
Put the finished fillet with nuts to the couscous, pour over the remaining sauce in the pan. Enjoy your meal!