First, rinse the dry couscous twice, then place it in a couscous pot (steamer) to drain and dry.

To prepare the broth, sauté the chopped onion, chicken, and spices well. Add the vegetables cut lengthwise, the chickpeas, and about 8 1/2 cups hot water (2 liters).

Close the pressure cooker and cook for about 40–45 minutes, then turn off the heat. If the broth needs to thicken, simmer uncovered until it reaches the desired consistency.

Once the couscous is dry, mix it with about 5 tablespoons oil. Steam it until the steam comes through well, then add salt and about 4 tablespoons oil. Sprinkle with water while mixing by hand until absorbed, then let it dry.

Steam the couscous a second time, then sprinkle with water again until absorbed and let it dry.

Before serving, steam the couscous again, then mix with butter, ghee, or olive oil. Arrange the vegetables on top, pour over the broth, and serve with buttermilk or yogurt.