Take a pot and place it on the stove. Add 1/4 cup vegetable oil, chicken pieces, thinly sliced onion, salt, black pepper, ginger, paprika, turmeric, and cilantro. Sauté well and add a diced tomato. Let it cook well.
Clean and wash the vegetables thoroughly.
Add them to the pot along with the chickpeas and water. Meanwhile, take the couscous, add the remaining 1/4 cup vegetable oil, and mix well. Place it in a steamer for 15 minutes. Remove from heat, sprinkle with about 1 bowl of water, let it absorb, and return to the steamer for another 15 minutes.

Tfaya:
Take the onions, slice them thinly, add oil and a pinch of salt, and cook on very low heat until they reduce in size. Add 1/8 teaspoon each of black pepper, turmeric, and ginger, 1 teaspoon cinnamon, clarified butter, and raisins. Close the pressure cooker and cook on very low heat for 15 minutes. Once done, add 1 tablespoon sugar and let it caramelize.

Remove the couscous and place it in a large bowl. Add a little salt and about 1 bowl of water, let it absorb.
Take 2 pureed tomatoes with tomato paste, add them to the broth, and coat the couscous with a little olive oil. Place it in the steamer for 10 minutes.

Place the couscous in a serving dish, top with chicken and vegetables, drizzle with broth, and add the tfaya on top as shown in the picture.