In large Dutch oven, heat oil and turmeric. Put chicken in Dutch oven on its back. Add parsley, bouillon cubes, and onion. Add water to cover thigh half-way. Bring to a boil, reduce to simmer. Spoon liquid over bird to coat and color it. Simmer until tender (about 45-60 minutes). Add lemon juice and green olives. Serve with couscous.
