Heat the sunflower oil in a large pan and sauté the onion until it begins to soften.
Add the chicken and sauté until light gold on all sides. Stir in the squash, courgette, red pepper, chick peas or beans, and garlic. Cook for 1-2 minutes.
Stir in the spices, soy sauce and stock or water. Cook, stirring occasionally, until the vegetables just begin to soften, about 7 minutes. Adjust seasoning.
Cook the couscous as per packet instructions, preferably by steaming.
Just before serving, drizzle the couscous with oil, and top with the chicken and vegetables.