Great source of protein, selenium, vitamin B6 and phosphorous.
Place a large skillet over medium-high heat.
While the skillet is heating, apply 1-2 tsp of olive oil onto chicken pieces, distributing evenly. Season thoroughly with salt and pepper.
Once the skillet is heated, add the remaining olive oil and coat the pan.
Add the chicken skin down to the pan and cook for 7 minutes, or until browned. Then turn over for an additional 6-7 minutes.
Remove the chicken from the heat and add to a plate.
Add onions, zucchini, and peppers to the pan and saute until softened. Add the cumin, paprika, and turmeric and cook until fragrant.
Add your can of tomatoes to the pan and chicken broth and place your chicken back into the pan as well.
Cover and simmer for 15 minutes. Then uncover for 10 minutes longer or until chicken is cooked all the way through.
While the chicken is cooking, prepare couscous to package directions.
Once couscous and chicken are ready, scoop couscous onto plates and place chicken and its veggies on top. Garnish with additional fresh chopped parsley or cilantro and add the lemon wedges. Enjoy!
The remaining chicken bones and trimmings can be used for stock.