First, take a pot and add the onions (cut into quarters) and tomatoes (cut the same way). Add 1/2 cup oil (about 120 ml), salt, and spices. Sauté them together in the pot. In a separate bowl, mix spices, chopped onion, chopped tomato, parsley, and a little water. Stuff this mixture inside the chicken. Tie the chicken legs together with kitchen twine. Place the chicken in the pot, add a little hot water, and let everything sauté together. Then add enough hot water to cover the chicken so it doesn't burn. Cover and cook until the chicken is done.

Next, use a couscous pot and add extra water to prevent burning. In a large bowl, add the couscous, 1 cup oil (about 240 ml), 1 tablespoon salt, and 2 cups water (about 480 ml). Mix well. Place the couscous in the steamer section of the couscous pot and steam until cooked.

Once the couscous is cooked, transfer it to a large dish. Sprinkle with water, add 1/2 cup oil (about 120 ml), and salt. Let it cool slightly, then gently return it to the steamer so it can steam again and become fluffy.

When the chicken is cooked, remove it from the pot. Add the vegetables: carrots, butternut squash, cabbage, white turnip, and chickpeas or fava beans. When these vegetables are almost done, add the zucchini and pumpkin, since they cook faster.

When everything is cooked, arrange the couscous on a serving platter. Top with the chicken and vegetables. Serve with yogurt on the side.

I used this method because I found it works best.