Moroccan Couscous with Seven Vegetables and Chicken

Heat olive oil over medium heat in a large pot. Add the chopped onion and garlic, sautéing until softened.

Add the chicken pieces to the pot, browning them on all sides. Season with cumin, coriander, cinnamon, paprika, salt, and pepper.

Pour in enough chicken broth to cover the chicken. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes.

After 30 minutes, add the carrots, zucchini, bell pepper, pumpkin, green beans, and chickpeas to the pot. Stir well to combine.

Add the chopped tomatoes and more broth if necessary to ensure everything is covered. Cover and simmer for an additional 20-30 minutes, or until the chicken is cooked through and the vegetables are tender.

In a separate pot, bring chicken broth (or water) to a boil. Stir in the couscous and a pinch of salt. Remove from heat, cover, and let it sit for about 5 minutes.

After 5 minutes, fluff the couscous with a fork and drizzle with olive oil.

To serve, place a generous portion of couscous on a plate, top with the chicken and vegetable mixture, and garnish with fresh cilantro or parsley.