Heat olive oil in a skillet over medium heat.

Add chicken strips to the skillet and cook, stirring constantly, until no longer pink (6-9 minutes).

Add frozen mixed vegetables, drained garbanzo beans, chicken flavor bouillon, water, curry powder, and cumin to the skillet.

Bring the mixture to a boil.

Reduce heat and simmer for 8 minutes, or until the vegetables are tender.

While the chicken and vegetables are simmering, bring broth and butter to a boil in a medium saucepan.

Stir in the couscous.

Cover the saucepan and remove it from the heat.

Let the couscous stand for 5 minutes.

Fluff the couscous with a fork.

Spoon the couscous onto a serving platter.

Top the couscous with the chicken and vegetable mixture.

Serve immediately.