Place the couscous in a glass bowl and coat it with oil. Then, take the same amount of boiling water as couscous, season it with salt, and pour it over the couscous. Immediately cover the bowl to let the couscous steam.

After 10 minutes, uncover the bowl and fluff the couscous. Add toasted and crushed almonds, cinnamon, and caramelized raisins, which were cooked in a pot with water, butter, cinnamon, and sugar until caramelized. Add them along with the broth and mix everything together.

In a bowl, mix the spices with clarified butter and diced preserved lemon. Add two tablespoons of warm water to blend the ingredients. Rub the chicken with the mixture inside, outside, and between the skin and meat. Stuff the chicken with the couscous mixture.

In a pot, heat oil and add the chopped onion and garlic. Season with all the previous spices, then add the chicken to brown on all sides. Add boiling water and cover the pot to cook the chicken.

Garnish the dish with couscous, pineapple, prunes, and toasted almonds. Place the chicken in the center of the dish. Enjoy! 😊