Sauté the onions in olive oil with the chickpeas. Add the chicken and more chickpeas, then stir in the tomato paste and mix well. Add water and your spices.

Place the couscous in a steamer (couscoussier) after moistening it with warm water and olive oil so the grains stay separate.

When the stew is almost done, mash black pepper with garlic and add it to the broth.

Once everything is cooked, place the couscous on a serving dish, pour the broth over it, and garnish with chickpeas, raisins, and fried green pepper. You can also boil potatoes with turmeric, fry them in oil, and use them as a garnish.