1. In a nonstick pan, heat 5 ml olive oil over medium heat. Add 120 g diced chicken breast and cook for 3-4 minutes until lightly golden. Add 50 g diced onion and 6 g minced garlic, sauté for 2 minutes until fragrant. Stir in 75 g diced carrots, 75 g diced zucchini, and 75 g diced red bell pepper. Sprinkle with 2 g cumin, 2 g coriander, 1 g cinnamon, 1 g turmeric, 2 g paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until vegetables are just tender. Add 20 g raisins and 75 ml water, cover, and simmer for 5 minutes until chicken is cooked through and vegetables are soft. 2. Meanwhile, in a bowl, pour 75 ml boiling water over 50 g whole wheat couscous, cover, and let stand for 5 minutes. Fluff with a fork. 3. To serve, spoon couscous into a bowl, top with chicken and vegetable mixture, and sprinkle with 10 g sliced almonds, 10 g chopped cilantro, and 5 g chopped mint. Drizzle with 5 ml lemon juice and serve warm.