1. Bring a pan of water to the boil and boil the drained chickpeas hard for 5 minutes. Strain.
2. Wash the chicken well inside and out with salt. Place it in the bottom of the couscoussier with the grated onion, parsley, pepper saffron, oil, water and chickpeas. Bring to the boil, cover and leave to simmer for 30 minutes.
3. Cut the carrots into half across and then into quarters lengthways. Do the same to the potatoes and courgettes. Cut the cabbage into eights. Cut the pumpkin or squash into thick chunks. Roughly chop the tomatoes.
4. Add the vegetables to the cooking pot, together with a little more water if necessary and a good pinch of salt. Leave to cook for 45 minutes to 1 hour, until the vegetables are very tender. Prepare the couscous according to the instructions on the packet.