Moroccan Chicken Stew with Couscous

In honor of Lizbeth, who is trying to eat more vegetables for lent. Depending on how you count tomatoes, you could get all five of those daily veggies with this dish. I should add that I never measure spices, and I'm pretty sure that I use more than what I list here, but you can start with this quantity and adjust to taste.

Moroccan Chicken Stew with Couscous

1.5 cups couscous
3 cups water
2 tsp chicken bouillion granules
1-2 chicken breasts
1 large onion
2-3 carrots
2 tsp minced garlic
1 can diced tomatoes
1/2 tsp cinnamon
1/2 tsp cumin
1/4 tsp pepper
1/4 tsp turmeric
1 tsp honey
1 zucchini
1 bell pepper (any color)
1/2 cup raisins
1/2 cup cooked chickpeas (optional)

1. Bring the water and bouillion to a boil. Remove from heat, stir in couscous, and cover until liquid is absorbed (roughly 5 minutes). When ready to serve, fluff with a fork.
2. Heat a little oil over medium heat in a soup pot. Peel and slice the onion into 1/4 inch rings, adding them to the pot as you slice. Peel, slice, and add the carrots.
3. Dice the chicken and add to the pot. Add the garlic. Cover, raise the heat to high, and cook for two minutes.
4. Dice the zucchini and the bell pepper. Uncover the pot and immediately add in the zucchini and bell pepper, spices, diced tomatoes, and honey. Stir again. Cover and cook until the chicken is fully cooked (roughly 10 minutes), stirring occassionally.
5. Add the raisins and chickpeas (if using). Cook for 1 minute to combine flavors, and serve over a bed of couscous.