Prepare the chicken broth: In a large pot, combine chicken pieces, half the onions, salt, turmeric, ginger, coriander, ras el hanout, cinnamon stick, and 6 cups of water. Bring to a boil, then reduce heat and simmer for 45-55 minutes until chicken is tender and cooked through.

Prepare the couscous (first steam): While chicken simmers, place dry couscous in a large bowl. Drizzle with 1 tablespoon olive oil and rub between your hands to coat grains. Add 1 cup warm water mixed with 1 teaspoon salt. Let sit for 10 minutes, then break up any clumps with your fingers.

Steam couscous (first round): Transfer couscous to a couscoussier or steamer basket lined with cheesecloth. Place over the simmering chicken pot and steam for 35-40 minutes, uncovered.

Fluff and rest couscous: Transfer steamed couscous back to the bowl. Add 1 cup of warm broth from the chicken pot and 2 tablespoons butter. Fluff with a fork and let rest for 10 minutes.

Steam couscous (second round): Return couscous to the steamer and steam for another 15-20 minutes until light and fluffy.

Caramelize onions: In a separate pan, heat remaining olive oil over medium heat. Add remaining sliced onions and cook for 15-20 minutes, stirring occasionally, until golden and caramelized. Add raisins in the last 5 minutes.

Assemble the dish: Mound the fluffy couscous on a large serving platter. Arrange chicken pieces on top. Spoon some of the cooking broth over the couscous. Top with caramelized onions, raisins, and chickpeas.

Garnish and serve: Garnish with fresh cilantro and toasted sliced almonds. Serve with extra broth on the side for those who prefer more moisture.