2 tablespoons olive oil
1 chicken, cut into serving pieces
3 onions, sliced
3 garlic cloves, pressed
4 tomatoes, chopped
3 bell peppers, cleaned and quartered
1/8 bunch fresh parsley, tied in a string as a bunch
1/8 bunch fresh cilantro, tied in a string as a bunch
1 teaspoon Ras El Hanout spice
10 cups chicken broth
1 cup raisins
1/4 cup toasted pine nuts
salt and pepper to taste
1/4 cup toasted sliced almonds
2 tablespoons Harissa

1. In an 8 quart pot, heat oil. Saute the chicken until browned on all sides.
2. Add the onions, garlic, tomatoes, bell peppers, parsley, cilantro, Ras El Hanout and chicken broth. Stir to mix and bring to boil on high heat, then let simmer on medium heat. Simmer until chicken is tender, about 45 minutes.
3. Remove chicken and bell peppers from the broth and keep covered in a warm place.
4. Add the raisins and pine nuts and salt and pepper to the broth, let simmer until meal time.
5. At meal time, mound the couscous onto a large platter. Top with cooked vegetables and surround with chicken. Garnish with almonds.
6. In a separate small bowl, mix about 1 cup of the broth with the Harissa and set on the table for guests to help themselves.
7. Fill another soup bowl with the remaining broth. Guests can top their couscous, vegetable and meat mixture with the broth and Harissa sauce.