Heat a large skillet. Add the olive oil and saute the onion slices until translucent.

Add the garlic and saute for another minute.

Add celery, roasted red peppers, and artichoke hearts. Salute for 2-3 minutes.

Add the white wine, turmeric, smoked paprika, optional cayenne, salt and pepper, lemon juice and zest. Let cook for 5 minutes.

Meanwhile, put the couscous in a small lidded saucepan, and cover with boiling water. Stir in the salt. Cover and cook over low heat for 5-6 minutes. Taste to make sure it is done and turn off the heat. Stir in the drained garbanzos and golden raisins, cover, and let the flavors mellow while you turn your attention back to your skillet.

Place the four frozen scallopini in the skillet and cover with the hot sauce. Cover the skillet and cook over medium heat for two minutes. Turn each of the scallopini over the cook for 2-3 more minutes.

Add the green olives and chopped parsley to the skillet; taste and correct seasonings.

Turn the heat on under the couscous for just a minute or so and then garnish with the slivered almonds.