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1. In a deep bowl, combinethe couscous,raisins, almonds, walnuts, melted butter, honey, cinnamon, turmeric, ginger, cumin, cloves and a few grindings of pepper. Stir until the ingredients are thoroughly mixed.
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2. Pat the chicken completely dry with paper towels and sprinkle it inside and out with the salt. Stuff the cavity with the couscousmixture, and close the opening by lacing it with small skewers and kitchen cord or by sewing it with a large needle and heavy white thread. Fasten the neck skin to the back with a skewer and truss the bird securely.
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3. Pour enough boiling water into the lower part of a steamer to come to within an inch of the cooking rack and place the chicken on the rack.
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4. Bring the water to a boil again, reduce the heat to moderate, cover the steamer tightly, and steam the bird for 45 minutes. To test for doneness, pierce the thigh with the point of a small skewer or sharp knife.
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5. The juice that trickles out should be pale yellow; if it is tinged with pink, steam the chicken for another 5 to io minutes. Remove the chicken from the steamer and pat it thoroughly dry with paper towels.
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6. If you do not have a steamer, you can improvise one by pouring boiling water into a large 6- to 8-quart pot to a depth of about 2 inches.
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7. Place two or three small heatproof bowls or custard cups right side up in the pot and set a shallow baking dish on top of them.
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8. There must be enough space around the edges of the dish to allow the steam torise and circulate freely. Place the chicken in the baking dish and steam it,following the directions above.
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9. In a heavy 10- to 12-inch skillet, melt the remaining 3 tablespoons of butter in the oil over high heat. When a light haze forms above it, add the chicken.
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10. Turn it frequently with tongs or a slotted spoon and regulate the heat so that the bird colors richly and evenly on all sides without burning. Transfer the chicken to a heated platter and serve at once.
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