Start by making the broth: In a large pot, heat the olive oil and sauté the chicken and onion with all the spices.

Add the tomato with its juice, 2 liters of water (about 8 1/2 cups), parsley and cilantro (tie them together with kitchen twine), the chicken bouillon cube, and the vegetables. Cover the pot and cook for 40 to 50 minutes.

Fill the bottom of a couscous steamer with water and bring it to a boil. Fluff the couscous grains and place them in the steamer basket.

Steam the couscous for 20 minutes, starting the timer when the steam first appears. Transfer the couscous to a large bowl.

Drizzle with olive oil and fluff with a fork (use a fork at first to avoid burning your hands, then use your hands). Repeat this steaming and fluffing process two more times, steaming for about 20 minutes each time, for a total of about 60 minutes, until the couscous is ready.

To prepare the couscous: Place the couscous in a bowl, sprinkle with about 2 cups (500 grams) of water and some salt, and let it absorb the water.

To serve: On a large platter, place the couscous first, then arrange the vegetables (without the broth) and chicken on top. Serve the broth separately in a bowl or in individual bowls for each guest. Enjoy!