Cut chicken into small to medium cubes, season with pepper and garlic, and fry on a large fire.

When chicken juice is almost vaporized, add some water to a pan and crushed mushroom broth cube. Mix well, cover with a lid to stew.

Boil some salty water, put couscous to it. Add some oil in order to avoid couscous particles getting stuck to each other.

Boil couscous mixing, until it is almost ready (still somewhat hard inside). Discard water.

When chicken has absorbed all the water, add couscous, green onions, chopped eggs and butter to the pan. Mix well, fry until couscous is ready (soft inside).

Serve, enjoy the meal.