In a large bowl toss together chicken, onion, lemon juice, paprika, 1/4 teaspoon of the salt, the ginger, cumin, sugar, pepper, cinnamon, and garlic. In a large nonstick skillet heat 1 tablespoon oil over medium-high heat. Add chicken mixture; stir-fry until chicken is cooked through and onion is lightly browned. Stir in olives; heat through.
Meanwhile, for couscous, prepare couscous according to package directions, adding apricots and raisins for the last 5 minutes of cooking. Stir vinegar and 1 tablespoon oil into couscous just before serving. Sprinkle each serving with 1/2 teaspoon of the slivered almonds.
For beans, in a 12-inch skillet heat the 1 teaspoon oil over medium-high heat. Add beans, the remaining 1/4 teaspoon salt, and the orange peel; toss to coat. Add orange juice. Bring to boiling; reduce heat. Cook, covered, for 8 to 10 minutes or until crisp-tender. Sprinkle with sliced almonds just before serving. Serve with yogurt.