2 Chicken leg 80 g Onions 1 Zucchini 70 g couscous seeds 40 g Canned chickpeas 6 strand Parsley 2 pinch Ground ginger 0.5 Saffron 2 pinch Cinnamon flakes 0.5 Poultry broth cube 30 g raisins 1 teaspoon Sugar 0.5 tablespoon Butter 1 strand Thyme 15 mL Olive oil 2 pinch Salt 2 pinch Pepper Wash the zucchini and slice it up. Peel and thinly slice the onions. Cut the chicken thighs in half. Heat a drizzle of oil in a big pan, fry half of the onions, add the chick peas, the chicken, the ginger, the snipped parsley, and add salt and pepper. Mix for 2 minutes over the heat. Pour 500 ml of water in the pan and dilute the bouillon cube. Cover and cook for 20 minutes. Put a ladle of bouillon in a small pot with the saffron, the butter and the thyme. Heat and set aside. Meanwhile, soften the other half of the onions and the zucchini with the butter, add salt, cook on low heat for 10 minutes while stirring from time to time. Add the sugar, the raisins, the cinnamon, and mix over the heat for 5 minutes, cover and set aside. Swell the couscous for 5 minutes in a salad bowl by pouring over a mix of half boiling salted water, half bouillon. Add a few drops of oil and mix with a fork to separate the grains. Serve the couscous with the saffron bouillon, place the meat and the chick peas around it, and pour the onion, zucchini and raisin mix on it. Taste the couscous with saffron. Fruits and vegetables contain vitamins and fibre and they bring colour to your plate !