I browned some juicy organic chicken thighs that were seasoned with some kosher salt and Ezpeletako Bipera (Basque Paprika), then I browned them in a little olive oil until golden. After the thighs were golden, I kept them warm and cooked the veggies in the slightly seasoned olive oil. I used shallots, carrots, zucchini, chick peas, green beans and some fresh tomato. After the shallots were slightly soft, I added the carrots, zucchini and green beans and cooked for only a few minutes, mainly to coat them in all the flavor that was left in the pan, then I added a rich stock and the chick peas. I only added the tomato during the last 10 minutes of cooking. You can use whatever type of couscous you like, we prefer the larger pearl size Israeli Couscous.