Heat half the butter and the oil in a couscous steamer. Add the meat and onion. When the meat is browned on all sides, add the chickpeas and the spices and salt.
Pour in the water, cover, and leave to cook for 20 minutes. Add the raisins and cook for a further 5 minutes.
Meanwhile, prepare the couscous following the method on
Transfer the couscous to a large, shallow serving dish, arrange the meat in the centre, and top with the broth, raisins and chickpeas.