Start with the broth: In a pot, heat the oil, butter, and chopped onion with the chicken breast and salt. Sauté well, stirring constantly. Add the spices—black pepper, turmeric, and cinnamon—and mix. Once the spices are well combined, add 6 1/3 cups water (1.5 liters) and the soaked chickpeas. Let it cook.

In a large bowl, place the couscous and sprinkle with a little water. Let it absorb and fluff up slightly.

In a skillet, heat the oil, then add the chopped onion, ground beef, and a pinch of salt. Sauté well, then add the spices—black pepper, cinnamon, and turmeric.

Continue stirring, then add about 2 cups of the broth to the mixture and let it cook. When the liquid reduces, add the mint leaves and toasted semolina (1/2 cup), mix well, and turn off the heat. You can use this as is or as a stuffing with the chicken, or as a general filling—it's up to you.

After removing 2 cups of broth, add 1/2 tablespoon tomato paste to the remaining broth.

Once the couscous has absorbed the water, fluff it with your hands and steam it. Remove, sprinkle with a pinch of salt and a little water, fluff again, and return to steam. Repeat this process three times.

After the final steaming, add 1 tablespoon butter to the couscous. For serving, place a layer of couscous first, then the maammar filling, or arrange as you like. Thank you, and I hope you enjoy the recipe.