How to Make It
Season turkey with salt and pepper. Place flour in a large zip-top plastic bag; add turkey, and shake to coat. Remove turkey from bag; shake off excess. Discard flour.
Cook turkey, in batches, in hot oil in a large skillet over medium-high until well browned. Place in a 6-quart slow cooker.
Cook shallots and next 5 ingredients in hot drippings in skillet over medium 5 minutes, stirring constantly, or until tender. Add broth, stirring to loosen any browned bits from bottom of skillet. Stir in orange zest and juice; pour over turkey in slow cooker. Add dates and olives to slow cooker.
Cover and cook on LOW 5 hours or until turkey is very tender. Remove turkey from slow cooker. Pour liquid from slow cooker through a strainer into a glass measuring cup; let stand 5 minutes. Skim fat from the surface; discard fat.
Shred turkey into large pieces, discarding bones. Toss turkey with sauce; serve over couscous. Sprinkle with almonds and cilantro. Serve with lime wedges.