First, prepare the sauce: Finely chop the onion, garlic, and tomato. Sauté them well with the chicken and oil, then add the spices. Pour in hot water and add salt.

Place the chickpeas in a pot of water and bring to a boil. When they are halfway cooked, add them to the sauce to finish cooking.

Next, prepare the couscous: Drizzle olive oil over the barley couscous in a large bowl, then place it in a steamer basket over the pot to steam.

After the first steaming, sprinkle the couscous with water and gently rub it with your hands to prevent clumping. At the same time, add the carrots to the pot.

When the couscous has absorbed the water, return it to the steamer basket and steam again.

Remove the couscous from the heat, place it in a bowl, sprinkle with water again, and rub it gently. Meanwhile, add the remaining vegetables—the turnips and potato—to the pot, and remove the chicken as it cooks quickly.

Steam the couscous one last time. After removing it, add 1 tablespoon of butter and mix well with a spoon. When the vegetables are cooked, turn off the heat and brown the chicken pieces. To serve, place the couscous on a platter, top with the sauce, vegetables, and chicken, and serve.