Rinse the couscous with warm water and let it sit in a large bowl until it dries.

In a pot, add finely chopped onion and chicken pieces. Sauté in oil and 1 teaspoon of clarified butter (ghee). Add grated tomato, tomato paste, salt, spices, and carrots. Sauté, then add hot water. Add chickpeas, potatoes, and zucchini cut lengthwise.

Steam the couscous in a steamer over the stew for 20 minutes. Remove, sprinkle with a little salt and 2 tablespoons oil, and moisten with warm water until the couscous is soft. Let it rest and absorb the water for about 30 minutes or less, depending on your time. Steam it a second time for 5 to 10 minutes, then remove and mix with butter. The stew should be ready at the same time.