In a Dutch oven or large sauce pan combine the chicken, carrots, onions, tomatoes, chickpeas, stock, water, ginger, turmeric, cinnamon, chili powder, 1 tsp. salt and 1/8 tsp. pepper. Bring to a simmer over medium heat. Cover and cook for 15 mintues. Add the zuchhini and cook until the chicken is cooked through, yet still tender, about 15 minutes more. Use two forks to shred the chicken into bite-sized chunks.

Serve the couscous in bowls, ladling the chicken mixture over the top.

Place couscous, salt, pepper, and olive oil in a bowl and stir lightly with a fork to distribute the oil. Bring water to a boil stir one third into the couscous. Cover the remaining water to keep it hot. Press couscous gently with the back of the fork. Cover with plastic wrap let stand for 3 minutes. Repeat with remaining water in two additions. Break up any clumps with a fork or your fingers.