Prepare the broth: Sauté the chicken with the spices and vegetables. Leave the vegetables whole so they keep their shape for garnish.

Add 8 1/2 cups hot water (2 liters).

Prepare the couscous: Place 2 cups couscous (about 320 grams) in a bowl, add a pinch of salt, and sprinkle with water. Once the couscous absorbs the water, add 1 tablespoon oil.

Steam the couscous twice over boiling water.

After steaming, mix the couscous with clarified butter and serve.