Preheat the oven to 200°C. Heat the olive oil over a medium high heat. Coat the chicken thighs in the berbere and place the in the pan skin side down. Cook for 5 minutes. Flip the chicken and add in the onion, carrot and garlic. Cook for another 5 minutes.
Pour in the chicken stock and add the green beans. Simmer for 10 minutes then place in the oven for 15 minutes to finish cooking the chicken.
While the chicken is cooking heat 250ml of water and a pinch of salt over a high heat. When the water is boiling add the couscous and give it a good stir. Remove from the heat, cover and leave to stand for 5 minutes until the water has been absorbed. Stir in the juice of half the lime, half the parsley and the butter. Serve the couscous topped with a chicken thigh, veg and sauce and the rest of the parsley.