Chop one onion and sauté it in olive oil. Add the meat pieces and chickpeas, and cook for a few minutes. Stir in the tomato paste and the listed spices, then cover the ingredients with water. Let the meat and chickpeas cook until tender, then add the green chili peppers.

Once the meat is cooked, remove the meat and chickpeas from the broth and set them aside. Add the carrots, potatoes, and pumpkin to the broth, cooking each vegetable according to how long it takes to become tender.

For the couscous: Rinse the couscous, then add a pinch of salt and a drizzle of olive oil. Rub it well with your hands. Place the couscous in a steamer basket over a pot of boiling water. Cover and steam, stirring every couple of minutes, until the couscous is cooked and fluffy. Transfer to a bowl and mix in the clarified butter, orange blossom water, and some of the fat from the broth. Add a sprinkle of cinnamon, mix well, and transfer to a serving dish.