Roughly chop the onions and sauté them in oil with the chicken. Add tomato paste and the spice blend, and cook for a bit. Add minced garlic, pour in water, then add chickpeas and red pepper. Bring to a boil.

Prepare the couscous by mixing it with a little oil, sprinkling with water, and letting it absorb the moisture well.

After the mixture boils for a while, add the final amount of water. Cut the zucchini and add it to the broth. Once the broth is boiling, place a steamer basket on top, fill it with couscous, and let it steam until cooked.

Salt the green peppers, fry them, and serve them with the couscous when plating.