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Heat the olive oil in a large nonstick pan. Season the chicken with salt, pepper, cumin, and smoked paprika. Brown the drumsticks for 15 minutes until nicely colored.
Heat a drizzle of olive oil in a large pot. Add the onion and sautée for 3 minutes over medium heat. Add the garlic, sweet potatoes, mushrooms, thyme, and oregano. Mix well and cook for 5 more minutes.
Once the drumsticks are nicely browned, put them in the pot with the vegetables, add the tomato paste, crushed tomatoes, and cherry tomatoes. Mix well, season with salt and pepper, and cook, covered, for 30 minutes on low.
After 30 minutes, add the chickpeas.
In a mixing bowl, pour 1 cup of vegetable broth over 1 cup of couscous. Add the raisins (if desired), a drizzle of olive oil, salt, and pepper. Mix and cover with a plate. Let stand for 15 minutes. Meanwhile, chop the fresh herbs.
Fluff the couscous with a fork and mix in the fresh herbs.
When ready to serve, sprinkle with lemon juice and fresh parsley. Serve with the herb couscous.