In the bottom of the couscoussier, brown the chicken with the onions, spices, tomatoes, oil and a little water.

Add the water, chickpeas, cilantro and parsley, then let the broth come to a boil.

Moisten the couscous with water, salt and a drizzle of oil, fluff it with your hands, then place it in the top of the couscoussier to steam.

Once the steam rises through the grains, take them out, fluff them with a little water, then repeat the steaming two or three times until they are cooked and light.

Add the vegetables to the broth according to their cooking time (the firmer ones first, the tender ones later) so they cook through without falling apart.

Spoon the couscous onto a wide platter, arrange the chicken and vegetables on top, then ladle over the broth. Serve hot.