Pour chicken stock into a saucepan over medium heat.
Add salt, saffron, stir and bring to a boil.
Add the couscous, stir and let simmer for a minute.
Take off the heat and let absorb the liquid for 7 minutes, covered.
Flake with a fork and let it cool off.
Cut the chicken breast into cubes and place in a bowl.
Add paprika, salt, ground rosemary, ground ginger, garlic powder and stir to coat.
Then add vegetable oil, stir and let marinate for 10 minutes.
Heat vegetable in a wok over medium heat, add sliced garlic, stir until lightly browned, then add carrot, ground black pepper and stir-fry for 2 minutes.
Add the couscous toss to mix evenly and set aside.
Thread the marinated chicken and onion on the skewers, then set aside.
Heat vegetable oil in a skillet and pan grill the skewered chicken for 3 minutes on both sides.
Saffron couscous with grilled chicken is ready.
Serve with any sauce of your choice.