Chicken Soup With Chickpeas and Onions (Meftool)

• 1 whole chicken (or 5 legs if you prefer)
• 4L water
• 7-10 onions, peeled and sliced
• 2 cups couscous
• 2 can of chickpeas or dried & soaked (cook with chicken)
  
• 1/2 tsp all spice
• 1/2 tsp black pepper
• 1/5 nutmeg
  
• 1 tsp salt
• 1/2 tsp turmeric

Bring the water, chicken, all the spices (except turmeric), dry chick peas and 1 onion to a boil. Reduce heat and let simmer for about 90 minutes, until cooked. Add in onions and bring to a boil for approx 15 minutes, until onions are cooked, if you're using caned chick peas, now is the time to add them. Adjust seasoning and add the turmeric at this point.

Prepare the couscous on the side as you would normally.

To serve, place a few spoons of couscous in a bowl, then ladle the soup over top of it.