Couscous with onion, grapes, and cinnamon

Directions

1. Rinse the couscous with cold water, drain it thoroughly, and spread it out on a plate or a clean cloth. ≈ 4 min
2. Add the oil paint, water, and a pinch of salt, then work with both hands to separate the grains. Let it rest for 5 minutes. ⏱ 5 min
3. In a large pot, heat the oil and onions over medium heat. Once the onions are softened, add the ground cinnamon, cinnamon stick, sugar, grapes, and a little broth. Simmer over low heat. ⏱ ≈ 40 min
4. At the bottom of the couscoussière, place the chicken legs, chickpeas, and white broth; then place the couscous on top. ⏱ ≈ 10 min
5. Cook for 20 minutes, then transfer the couscous to a large dish or onto a cloth. Add a little water, salt, and oil, and separate the grains with your hands. ⏱ 20 min
6. Remove the chicken and chickpeas from the pot. ≈ 3 min
7. Return the couscous to the couscoussier and cook it for another 45 minutes. ⏱ 45 min
8. Pour servir, return the couscous to the large dish, add a little water, and separate the grains using the oil paint. ≈ 2 min
9. Return the chicken and chickpeas to the pot with the broth, place the couscous on top, and cook for another 15 minutes. ⏱ 15 min
10. To serve, place the couscous in the center of the dish, top with the chicken, and cover with the caramelized onions. ≈ 2 min
11. Pour serve the couscous, pour each person to serve themselves as much as they like. ⏱ ≈ 10 min