Place the couscous in a bowl and pour some salted lukewarm water over it. Stir the couscous with a fork to separate the grains, then drain and place it in a special steamer basket over the pot where the meat is cooking. If there is no special steamer basket, a regular strainer that fits the pot can be used.

Place the meat in the pot and cover with 5 liters (about 5 1/4 quarts) of water. Add the onions, chickpeas, ginger, saffron, paprika, salt, and black pepper. Bring the mixture to a boil, then let it simmer on low heat for an hour.

Place the steamer basket inside the pot while the meat is cooking. When steam starts to rise from the couscous, remove the basket and return the couscous to the bowl and set aside.

After an hour of cooking the meat, add the turnips and carrots and let simmer for 15 minutes, then add the zucchini and cilantro.

Place the couscous back in the steamer basket inside the pot, and let it cook for 45 minutes.

When the couscous is done, turn off the heat.

Place the couscous on a serving platter and add the butter on top. Remove the meat and vegetables from the broth.

Pour the meat and vegetables into a well in the center of the couscous, and pour the broth into a deep serving bowl.

To serve, place the couscous on individual plates with the stew on top, then pour the meat broth over it.