1.In a small bowl, combine garlic, ginger and cumin; season to taste. Add chicken; toss well to coat.
2.Heat oil in a large deep-frying pan on high.
3.Saute onion 1-2 minutes, until tender. Stir in chicken; cook 3-4 minutes, until browned. Add carrot and zucchini. Reduce heat to medium; cook, stirring, a further 3-4 minutes, until vegetables begin to soften.
4.Pour in apple juice, lemon zest and juice; simmer 10-12 minutes, until reduced by half.
5.Stir coriander through. Serve with couscous and extra coriander leaves.
To prepare couscous, combine 1 cup couscous with 1 cup boiling water. Set aside 5 minutes. Fluff with a fork to separate the grains.
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