How to make
Boil the couscous, crumble 1 cube of chicken broth in the water. In a large skillet, fry the finely chopped onions.
Add the spices and chicken that has been cut into pieces and fry until golden. Add the chickpeas, which have been pre-boiled, the tomatoes and the second broth cube that has been dissolved in 1 1/5 cups (300 ml) water. After this comes to a boil, add the carrots – cut into wheels and the diced zucchini.
Add salt and leave the dish on low heat for about 20 minutes or until the vegetables become tender. Serve atop the boiled couscous.
