Heat the oil in the frying pan, reduce the temperature, fry the chicken pieces in portions for about five minutes, remove, season. Dab up remaining frying fat with kitchen roll.
Heat oil in the same frying pan, sauté onion and garlic, add tomatoes and season. Add soup, bring to a boil, reduce heat. Add chicken again, steam at low temperature with lid closed for twenty minutes.
Add chickpeas to the chicken form, finish steaming in about ten minutes. Mix in half of the coriander, season.
In the meantime, cook the couscous:
Warm the oil, sauté the onion and garlic, add the carrots and kohlrabi with the lid closed in about FIVE min. Add broccoli and peppers, continue to steam briefly. Add soup, bring to a boil, reduce heat, simmer with lid closed for about ten minutes until just tender.
Remove the pan from the heat, add the couscous and let it swell for about ten minutes with the lid closed. Season, blending thoroughly with a fork.
Serve: Arrange vegetable couscous on a platter, form a bulge in the center, arrange chicken and chickpeas in it, sprinkle remaining cilantro on top. Serve the sauce separately.