Clean, wash, and cut the chicken. In a steamer pot, add some oil. Finely chop the garlic and ginger in a food processor and add them to the oil in the pot. Slice the onion and add it on top of the garlic, cooking until it turns golden. Add salt and spices to taste. Add the chicken and stir, then pour in water and bring to a boil (I also added bay leaves, dried lime, and cardamom pods to the water).

Wash and cut the vegetables into large pieces. Sprinkle with a little salt and black pepper. After the chicken has boiled for 15 minutes, place the first steamer rack in the pot and arrange the cut vegetables on it, then cover the pot. Make sure the water does not touch the bottom of the rack.

Place the couscous in a bowl and rinse with cold water, then spread it on a cloth to dry for 20 minutes. After that, rub it with 1 tablespoon oil and a pinch of salt. After 30 minutes, place a second steamer rack over the vegetables and spread the couscous on it, then cover the pot.