Maftoul is the Arabic word for couscous, but this couscous in particular is larger grained that the average one you will find in a box in most grocery stores.

In a large soup pot on medium heat, add olive oil. Place chicken skin side down, season with ground allspice, salt and pepper and brown them in batches. This is not cooking the chicken through, just starting to season the chicken and the pot. Remove each piece from the pot once browned on all sides and place on a plate. Set aside.

Add in the onions, tomatoes and garlic to the pot and begin scraping down the brown bits at the bottom of the pan – the juices from the tomatoes should help lift that right off, but if not, add a splash of water. Stir until onions are softened and tomatoes are beginning to melt.

Add all the chicken back in starting with the larger pieces at the bottom of the pot. Cover all the chicken with the 10 cups of water (use more or less water depending on the size of your pot and how much soup you want. Add tomato paste and bay leaf. Bring it to a boil and let it simmer on low for 45 minutes to one hour. In the meantime, carefully scoop out any of the scum and oils from the chicken that rises to the top of the pot. This will ensure a clean broth.

After the 45 minutes to 1 hour pass, remove the chicken to a clean plate. Let it cool for 10 minutes or until you can handle it with your hands. Remove the skin from the chicken and shred the meat off the bones, add back to the soup.

In a small pot on medium heat, add the butter, the cinnamon stick, whole allspice and maftoul. Stir until the maftoul begins to toast, then add water or some of the soup stock– enough to cover the maftoul by about 1 inch, similar to rice. The maftoul will soak up the majority of this water. Let it cook uncovered until the maftoul is aldente or as the box directs.

To serve, place the maftoul in a bowl and pour the soup on top or around the maftoul.