Heat olive oil in a medium sized saucepan over medium-high heat.
Add chicken and brown for 2-3 minutes.
Stir in garlic and continue cooking for 1 more minute.
Pour in peas, California Ripe Olives and chicken broth and bring to a boil.
Stir in couscous, cover and remove from heat.
Allow to stand for 5 minutes, then fluff with fork and mix in cashews.