Step by step recipe:

1. 10 min.
   Prepare 1 onion and chop, leave 2 cloves garlic "en chemise".
2. 10 min.
   Prepare and grate 3 carrots.
3. 10 min.
   Peel and wash 2 turnips, then grate.
4. 15 min.
   Wash 300 g cauliflower and only keep the small florets.
5. 5 min.
   Cut 200 g chicken breast into small dice.
6. 3 min.
   Heat 5 tablespoons olive oil in a large pan and add the chopped onion and garlic clove, salt and pepper.
   
   Cook without colouring.
7. 2 min.
   Add the carrots, turnip and cauliflower. Mix well.
8. 2 min.
   Add the chicken and 30 g spices for couscous*. Mix well.
   
   (* see below).
9. 3 min.
   Cook like this (dry) for 2 or 3 minutes, stirring frequently.
10. 1 hour
    Pour in 1 litre 500 ml water, add 70 g tomato paste and mix well.
    
    Bring to the boil, then turn down the heat and leave to simmer uncovered for about an hour.
11. 3 min.
    After this, remove the garlic clove and discard, then add 150 g tinned (canned) chickpeas...
12. 5 min.
    ...and 150 g vermicelli.
    
    Leave to cook for a further 5 minutes (check the cooking time of the pasta on the paquet).
    
    Check seasoning.
13. 
    Serve piping hot with a generous squeeze of lemon juice and a sprinkling of chopped fresh coriander.