In a large pressure cooker, add the chicken, oil, and onions. Sauté them together, then add the tomatoes, carrots, spices, salt, tomato paste, chickpeas, celery, and cinnamon sticks. Add water, cover, and cook until the chicken is done.

Remove the chicken once cooked. Add the potatoes, red squash, and green squash to the pot, close, and cook until the vegetables are tender.

Strain the broth to remove the vegetables and chickpeas. Add a pinch of ras el hanout, ginger, and paprika to the broth, return it to the heat, bring to a boil, add a hot pepper, then turn off the heat.

Meanwhile, steam the couscous, then moisten it with water and oil twice. On the third time, add salt and steam again as described in the recipe.

Take the chickpeas and some broth, add the raisins, orange blossom water, and a cinnamon stick. Cook until the raisins are halfway done, then add the sugar and finish cooking.

Place the couscous in serving dishes, cut the vegetables in halves and arrange them on top. Add the raisin and chickpea mixture in the center, place the chicken, and serve with the broth.