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Into a large skillet or pan sauté the chicken until browned.
Remove and sauté the onions and the garlic until sweat.
Add the tomato paste and cook for 5 mins by stirring.
Then add the diced tomatoes, the salt and the pepper, the parsley and let cook for another 5 minutes.
Add the 2 cups of water, add the chicken and the tomato sauce into an oven pan/casserole and bake into a preheated oven at 400F (200C) for about 30 minutes.
Add the couscous and the extra 4 cups of water into the pan, mix well so the couscous is evenly spread and bake another 15-20 additional minutes.
Take out of the oven before all the juices/liquids are absorbed (we need some liquid).
Extra tip: add a few ice cubes over the couscous to stop immediately the cooking process and mix.
Serve and enjoy with freshly grated kefalograviera, Greek horiatiki salad and freshly baked bread.