Couscous Tfaya with Chicken and Majhoul Dates

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1 1/2 pounds coucous (durum wheat recommended)

Kosher salt

1/2 teaspoon turmeric

1 cup lukewarm water

4 tablespoons butter, melted, plus 4 tablespoons

Olive oil

2 small Cornish hens or 4 medium quails, cut into small pieces

1 large red onion, julienned, plus 1 large red onion, finely chopped

4 stems parsley, finely chopped

2 1/2 tablespoons ground ginger

1 teaspoon ground black pepper

1 generous pinch saffron

1 1/2 tablespoons cinnamon

3 bay leaves

1 teaspoon Ras el Hanout (a mixture of 37 aromatic spices) or, a pinch clove and a pinch nutmeg

2 cups water

4 tablespoons honey

1 cup garbanzo beans, pre-cooked or soaked overnight

1 cup seedless raisins

20 majhoul dates or 1 pound biskra or deglat-nour dates

1/2 cup roasted, skinless almonds