Heat a little of the oil in a skillet, add the garlic and stir fry until golden. Then add the next 9 ingredients and stir 30 seconds. Mix in reserved cooking liquid, garbanzo beans/chickpeas (including the liquid if using canned) and the rest of the oil (leaving 2 tbs for the couscous). *If using dried garbanzo beans, soak them overnight. When ready to cook, boil for 15-20 minutes or until soft. When cool, pulverize in a food processor. This makes them easier to digest.

Cover and simmer until the vegetables are almost tender, about 10 minutes. Uncover and cook until vegetables are tender - about 5 minutes. While the vegetables are cooking, cut the chicken breasts into cubes.

Add chicken pieces and lentils to sauce and cook until heated through, about 3 minutes.

Meanwhile bring the water and 2 tbs of the oil to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; stir in calcium powder and fluff with fork. Then let cool.

Put a quarter of the couscous in a dog bowl. Drizzle couscous with 1/4 of the sauce. Place chicken and vegetables on top of the couscous and add a little more sauce.