In a large bowl, mix the garlic, bouillon, ginger and pepper. Coat the chicken with this mixture, set aside.
In a blender, combine the tomato, onion and 1 cup of the chicken broth. Blend until smooth, set aside.
In a large saucepan, over medium heat, warm 2 tbs oil. Fry the chicken, turning until browned all sides.
Add the tomato, onion, broth mixture and cook covered until the sauces starts to boil, about 5 minutes.
Stir in the tomato paste and peanut butter. Reduce the heat to medium and continue cooking until the chicken is tender (around 40 minutes).
Dilute the sauce with a little broth if it becomes to thick. Season with salt.
Prepare the couscous following the instructions on the package but with broth instead of water and adding at the end the roasted peanuts.
Serve in a platter the couscous, topped with the chicken and surrounded by the sauce (we did it different).
Sprinkle with the green onions.