In a saucepan, bring 2 cups of the chicken broth to a boil. Stir 1 cup of couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes.
Heat 1 tablespoon olive oil in a skillet.Stir in 4 bonelessss and skinless chicken breast cubes, season with pepper and cook well.
Heat the remaining olive oil in the skillet, stir diced jalapeno peppers and carrot, and saute about 2 minutes.
Mix the diced zucchini, 3 thinly sliced green onions,1 1/2 tea spoons of grated ginger root, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes.
In a small bowl, blend the remaining 1 cup chicken broth with 1 1/2 tea spoons of curry powder, 1/2 tea spoon of coriander powder, and 1 tea spoon of cornstarch.
Pour over the vegetables, return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous.