Place the meat in a pot and add oil, finely chopped onion, grated tomato, spices, and chickpeas. Cook over medium heat, stirring occasionally. Add boiling water and let it cook until the meat is tender. Then add the vegetables: turnip and carrot. Leave the squash until the other vegetables are partially cooked, then add it. Once everything is cooked, set the pot aside while you prepare the tfaya and couscous.

In a pan, chop the onions and add butter, oil, and spices. Cook over low heat, stirring occasionally, until slightly cooked. Add the raisins after soaking them in water, and let them cook a bit. Then add sugar and cinnamon, and let everything caramelize.

For the couscous, rinse it and let it absorb water. Steam it in a couscous steamer for the first time for 10 minutes. Transfer it to a large bowl, add salt, and sprinkle with a cup of water. Let it absorb, then coat with oil and steam again in the couscous steamer for the second time. The couscous is ready. In a large serving dish, place the couscous, coat it with clarified butter, arrange the vegetables around the edges, place the meat in the center, pour the broth over, and top with the tfaya. Enjoy your meal!