Preparation

• In a large skillet, heat 1 Tbs. of the butter with the oil over medium heat until sizzling. Add the onions and stir to coat. Lower the heat to medium low, and cook, stirring often, until the onions are soft, translucent, and golden-brown around the edges, about 30 minutes.
• Add the chickpeas, raisins, ras el hanout, cinnamon, and a pinch each of kosher salt and pepper. Whisk one bouillon cube and the cornstarch into 3/4 cup warm water until dissolved, and add to the pan. Continue to cook over low heat, stirring frequently and scraping up bits from the bottom of the skillet until the sauce reduces and thickens, the raisins plump, and the onions become meltingly tender without dissolving, about 5 minutes. Season to taste with kosher salt. Cover to keep warm until ready to serve.
• Prepare the couscous according to package directions, adding the remaining bouillon cube, 1 Tbs. of the butter, and 1 tsp. kosher salt to the water. When the couscous is ready, add the remaining 1 Tbs. butter, and fluff with a fork.
• If you wish to serve traditionally, mound the couscous in the center of a large platter, and spoon the hot tfaya over the top. Sprinkle the cut side of each egg half with a pinch of ras el hanout and flaky sea salt. Arrange on the platter with the yolks facing out around the perimeter of the couscous. Garnish with the mint leaves and almonds.