Season the chicken with 1 teaspoon of the salt. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the chicken for 3-4 minutes per side until lightly golden. Transfer to a plate.
Add the onion to the pot and cook for about 5 minutes until softened. Stir in the tomatoes and Moroccan Seasoning. Cook for another 3-4 minutes until the tomatoes begin breaking down. Return the chicken to the pot. Add the water and remaining ½ teaspoon salt.
Tie the parsley and cilantro together with kitchen twine (or add them loose if preferred) and add them to the pot.
Bring the broth to a boil, reduce to a gentle simmer, partially cover, and cook for 25 minutes.
Add the turnips, carrots, and cabbage. Simmer for 15 minutes.
Add the butternut squash and continue simmering for 10 minutes.
Add the zucchini and chickpeas. Simmer another 10-15 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
Taste the broth and adjust the seasoning with additional salt or Moroccan Seasoning if needed. Remove and discard the herb bundle. Meanwhile, place the couscous in a large heatproof bowl. Drizzle with the olive oil and toss to coat the grains evenly.
Stir the salt into the hot broth or water and pour it over the couscous. Cover tightly and let stand for 8-10 minutes. Add the butter and fluff thoroughly with a fork until the grains are light and separate.
Spread the couscous onto a large serving platter, creating a shallow well in the center. Arrange the chicken in the middle and surround it with the vegetables and chickpeas.
Ladle 1½-2 cups of the hot broth over the couscous and serve the remaining broth alongside.
