Season chicken breast with black pepper, seasoning cube, salt, paprika and garlic powder. Allow to marinate for an hour or overnight in the fridge. Heat up about 2 tablespoon vegetable oil. Stir fry chicken until cooked and golden brown.

Transfer the chicken to a bowl and set aside. To the same pan used to stir fry the chicken, add the remaining 2 tablespoon oil. Sautee onion, fresh ginger and garlic powder until fragrant. Add carrots and stir fry for about 2 minutes to reduce the crunch. Add bell peppers and stir. Add chicken stock, adjust seasoning and salt at this point. Cover with a lid and bring to a boil.

Add the cous cous. Stir together, cover with a lid and turn off the heat. The cous cous absorbs all the liquid and cooks as the same time without turning soggy.

After 5-7 minutes, take of the lid and fluff the couscous with a fork. Add stir fried chicken bites and garnish with spring onion. Stir everything together and serve.

Notes. One of the trick that have worked for me in making a perfect couscous is to use equal amount of cous cous to liquid (either water or stock). This way my couscous is not soggy.