In a pot, cook the meat with all the spices, half a cup of oil, and a sliced onion. Let it sauté a bit, then add water and chickpeas. Let it cook until almost done, then add the vegetables, parsley bunch, and a flavor cube if you like. If not, skip it.

For the couscous, coat it with a little oil and place it in a steamer for the first steaming. Transfer it to a large bowl, sprinkle generously with water, and return it to the steamer. Repeat this process 3 times. On the fourth time, add salt, a little olive oil, and a teaspoon of spicy clarified butter, then steam it for the last time.

In a pot, place 2 thinly sliced onions, add raisins, cinnamon, and a little meat broth from the pot before adding the vegetables. Let it cook until the onions and raisins are done, then add a cup of sugar and let it caramelize.

Prepare a large dish, place the couscous in it, top with meat, vegetables, caramelized onions, and raisins. Drizzle with the remaining broth and garnish with toasted almonds or eggs, or as desired.