In a medium saucepan, bring 2 cups (500ml) of the chicken stock to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover and let stand 10 minutes.
Heat 1 tablespoon olive oil in a medium frypan over medium heat. Stir in the chicken, season with pepper and cook until no longer pink and juices run clear. Remove chicken from the frypan and set aside.
Heat the remaining olive oil in the frypan over medium heat. Stir in the jalapenos and carrot and saute about 2 minutes. Mix in the zucchini, spring onions, ginger and 1/4 cup (65ml) chicken stock. Continue to cook and stir until tender, about 5 minutes.
In a small bowl, blend the remaining 1 cup (250ml) chicken stock with curry powder, coriander and cornflour. Pour over the vegetables. Return chicken to the frypan. Continue cooking about 2 minutes until chicken is coated and the stock mixture begins to thicken. Serve over the couscous.
Used different ingredients.
I used chicken thigh, vegetable stock and omitted the jalapenos (partner doesn't like chilli). Still turned out a nice, hearty dish. Would definitely make again. - 12 May 2010