Clean the meat and place it in a couscous pot. Add all the spices, oil, sliced tomatoes, and sliced onions. Add the ghee and sauté the meat well, then add about 2 liters (8 1/2 cups) of hot water.

Once it starts boiling, add the carrot and spicy turnip. Meanwhile, sprinkle the fine couscous grains with water and oil, place them in the steamer, and set it over the pot until steam rises, about ten minutes.

Remove it, then rub it between your hands and sprinkle with 1/2 cup of cold water until the grains separate. Let it sit for a few minutes, then add about 1/2 liter (2 cups) of hot water. The pot must be large enough to soak the couscous.

Add the white and yellow turnips to the pot. Place the couscous back in the steamer over the pot until it steams well for the second time. Remove it again, rub it with your hands, then add 1/2 cup of water with salt. Let it sit for a few seconds, then add the pumpkin and cilantro. Return the couscous for the third time, remove it, and add a little ghee to the broth. Arrange the couscous grains on a Moroccan couscous plate or what we call a 'qasriya'.

Place the meat pieces and vegetables on top, and drizzle the couscous with the broth. It should not be soaked too much. Serve accompanied by the broth and cups of sour milk.