Sauté the onion and meat in vegetable oil and ghee. Add the butternut squash and turnip (cut into cubes), chickpeas, salt, black pepper, and caraway. Sauté everything well, then add about 2 cups (480 ml) of water.

Place the couscous in a steamer basket. Add 2 tablespoons of oil and cover well. Steam for about 15 minutes. Remove the couscous and add about 4 cups (960 ml) of water to the pot. Sprinkle 2 cups (480 ml) of water over the couscous in a large bowl, then return it to the steamer over the pot. Steam for 20 minutes over medium heat. Repeat the process, but this time add 1 tablespoon of butter and some ghee to the couscous.

Add 1 cup (240 ml) of water to the pot. When the meat is almost cooked, add all the vegetables (cut lengthwise) and cook until tender. Steam the couscous again for 10 minutes, then remove it and set aside. Let the vegetables cook for about 30 minutes, making sure they keep their shape.

To serve, place the prepared couscous in a large, deep dish according to the number of people. Arrange the meat and chickpeas in the center, pour the broth over the couscous, and arrange the vegetables on top as shown in the picture. The dish is now ready. Enjoy!