المغربية

Boil the chicken until cooked through, cook the chickpeas until tender, and partially boil the couscous.

In a skillet over heat, add a tablespoon of vegetable oil and sauté the onion pieces. In a cooking pot, melt the ghee with the vegetable oil, then add the partially boiled couscous.

Add the seven spices, cinnamon, and cumin, and sauté the couscous on low heat for 10 minutes, stirring occasionally to prevent it from sticking.

After 10 minutes, add the cooked chickpeas, onion, and boiled chicken. Season with salt and mix everything together.

Add a bit of the strained chicken broth and the cornstarch dissolved in water over the mixture.

Cover the pot and cook on low heat until the couscous is fully cooked, for about 20 to 30 minutes.