chicken with cous cous and vegetables

Middle east style cous cous can also be eaten hot or cold

2 c. tri-colored cous cous with 2 c. stock or water,
1/2 tsp. salt
2 T. olive oil,
6 oz. onions,
3 oz. ea. red, yellow and green pepper,
6 garlic cloves,
2 T. basil paste,
2 oz. celery,
1 & 1/2 oz carrot,
3 T. cilantro,
6 garlic cloves,
1 c. grape tomato,
1 c. artichoke hearts,
1/3 c. black olives,
1 & 1/2 lb. chicken breast,
2/3 c. pistachio nuts.