Grate an onion using a coarse grater and place it in the couscous pot. Add the chicken and olive oil, and let them cook until the onion softens and the chicken is browned.

Take the couscous and moisten it slightly with water to absorb and soften. Once it dries, coat it with oil.

Return to the pot. If the onion has softened, add a liter of water and let it boil. Place the couscous in the steamer and let it steam. Once it starts to steam, remove it from the heat and sprinkle it with water while still hot. For me, one cup of water is enough. Let it absorb well, then return the couscous to steam a second time.

While the couscous is steaming for the second time, boil the eggs and cook the prunes and raisins with sugar to caramelize them.

The second steaming is ready after about 10 minutes. Let it cook for 10 minutes on low heat.

For the second steaming, add salt to taste and sprinkle with two cups of water. Mix and let it absorb.

Return to the pot and add spices: turmeric, ground ginger, a little food coloring, salt, black pepper, cumin, a little ghee or ghee bouillon, chopped cilantro, and parsley. Let it boil.

Return the couscous to the steamer. Once it has absorbed the water, steam it like the second time. When ready, serve it in a large dish, sprinkle with broth, place the chicken on top, cut the eggs and decorate the top, place the raisins over the chicken, optionally add some sliced almonds, and decorate with prunes on the sides before serving.