Place the couscous in a large bowl and sprinkle it well with water. Let it absorb the water, then fluff it with your hands. Transfer the couscous to a steamer basket and steam it. For the second steaming, sprinkle it with a little more water, add 1 heaping teaspoon of salt, and steam again until cooked. For the final steaming, drizzle with olive oil or clarified butter.

If you want to add chickpeas, cook them together with the chicken.

In a bowl, mix 1 teaspoon black pepper, 1 tablespoon turmeric, 1 tablespoon ginger, 1 chicken bouillon cube, and 1 teaspoon salt with a little water. Rub this marinade all over the chicken and let it marinate if you have time. Place the chicken in a pressure cooker, add 2 sliced onions, and pour in 1/2 cup olive oil or vegetable oil. Sauté well, then add water, cover, and cook until the chicken is done.

Once the chicken is cooked, remove it to brown it separately. Prepare the vegetables by peeling and cutting them. Add the carrots to the same pressure cooker used for the chicken, then add the zucchini and pumpkin. Sprinkle with salt and black pepper, and cook until the vegetables are tender.

In another pot, slice the remaining onions and add them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, turmeric, ginger, cinnamon, and 4 tablespoons oil. Stir well, add 1/2 cup water, cover, and cook until the onions are soft. Once the onions are cooked, add the raisins that have been soaked in water and 4 tablespoons granulated sugar. Stir continuously until the mixture thickens and the onions caramelize. Serve and enjoy!