Soak the chickpeas in water overnight.

In a pot, add the chicken, spices, and 3 tablespoons of oil. Sauté over heat, then add the chickpeas.

Peel and wash the vegetables, except for the tomato. Cut them and add them to the broth.

Wash the tomato and add it to the pot for 15 minutes. Then remove the tomato once the vegetables are cooked. Turn off the heat.

Let the chicken thighs cook on the stove. When the chicken is done, remove it and set the broth aside.

Meanwhile, bring water to a boil in a pot. Place the couscous in a couscous steamer (couscoussier) over the steam. Sprinkle the couscous with water and steam it.

When you see steam rising from the top, remove the couscous and place it in a bowl.

Sprinkle it with water again and let it absorb. Then steam it again, and remove it.

Grease a serving dish with butter or oil. Place the couscous in the dish, top with the vegetables, chicken, and chickpeas, and pour the broth over everything. Enjoy!