Fill saffron with lukewarm water and let it steep.

Finely chop the parsley.

Peel the onion, halve it, and cut into thin slices.

Peel and finely chop the garlic.

Deseed the tomatoes.

Marinate the chicken leg with half of the chopped parsley, cumin, coriander, garlic, turmeric, hot paprika, sweet paprika, salt, white pepper, 2 tablespoons of olive oil and 100ml of the saffron water.

Mix everything well and let it sit for at least 1 hour.

Wash or peel carrots and zucchini. Cut into large wedges, about 5cm long and 2cm thick. Set aside.

In a pot, cook the sliced onions with 2 tablespoons of the saffron water.

Once the water has reduced, lightly caramelize with the brown sugar.

Place the marinated chicken leg on top, add 1/3 of the saffron water, and cook over medium heat.

Add the vegetables to the remaining marinade where the chicken was, mix, and let sit until used.

Once the chicken water has reduced, grate the deseeded tomatoes over it.

Fill with the remaining water and continue to cook for 1 - 1.5 hours over medium heat.

Put couscous with the remaining parsley into a separate pot.

Strain 1L of the liquid and add it to the couscous. Let it steep with a lid for 10 minutes.

After about 1.5 hours, first place the carrots on the chicken and continue to cook until the carrots are done but not mushy.

Finally, add the zucchini and continue to cook for 5 minutes with the lid on. The liquid will reduce further, and slowly continue to simmer until the meat is cooked through but the vegetables are still crunchy.

Place the couscous on a plate, the chicken on top, and the vegetables around it.

"If you like, you can also mix in dried fruits such as: raisins, plums, etc...

Enjoy your meal!!!