Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2- inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan.
Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste.
Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes.
Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top.
I agree with someone else's comment about the lack of flavor. I added additional cayenne hot pepper sauce (Frank's), and that did it for us; much more flavor. I'll make it again because it has a great selection of vegetables (also used brccoli instead of cauliflower), and with the additional cayenne sauce was very good. I'm sure serving it on brown rice versus couscus would taste well too.
The name of the recipe gave me the impression it would be very spicy and Moroccan in flavor, but it had no flavor at all. Perhaps someone could jazz it up with more spices, but I won't make it again to try that. The recipe also didn't say when to put the chicken back in.
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