Heat oil in a medium sized saucepan, add onion and cook for 2 minutes. Coat chicken in combined seasoned flour and Moroccan spice, add to pan and cook for 2-3 minutes or until chicken has browned.
Pour in chicken stock and undrained Edgell Chick Peas, simmer uncovered for 20 minutes stirring occasionally.
Stir in frozen Birds Eye Julienne Carrots and simmer uncovered for a further 10 minutes. Stir in coriander and serve on a bed of couscous.