Couscous with vegetables and chicken

So let's get started.
We take a whole medium-sized breast, preferably on the bones, so that the broth is tastier, but without skin, so that it is not very greasy. Put it in a saucepan with cold water and cook until ready for about an hour, not forgetting to add salt to taste. Do not pour too much water, because we will need only 800 ml of broth.
When the chicken is almost ready, finely chop the green onion, cut the bell pepper into cubes. In a deep frying pan (it is very convenient to cook in a wok pan), heat the oil and put the prepared onion and pepper into it. Add 1/2 tsp salt, ground pepper, and saute until the vegetables are gently crispy.
By this point, the chicken should have been cooked. We take it out of the pan and leave it to cool.
Add cinnamon to the vegetables and immediately pour all the broth. Now we bring it to a boil over high heat and pour the couscous into the same place. Mix intensively with a wooden (plastic) fork so that the cereal does not stick together into lumps, turn off the fire and cover with a lid for 5 minutes.
While the couscous is swelling, we disassemble the breast into fibers or cut into cubes, then add it to the couscous.
Serve couscous with vegetables and chicken warm as a salad or main dish. 
Bon appetit to you and your guests!