To prepare Moroccan couscous, in a pot over medium heat, place the beef, chickpeas, onions, half of the mentioned spices, and half of the oil. Stir for two minutes, then add 2 cups (about 1/2 liter) of water. Close the pot and let it cook for half an hour.

In a large bowl, place the semolina and pour 1/2 cup of vegetable oil over it. Mix with your hands until the semolina and oil are well combined.

In the bottom part of a couscous pot, place the carrots, turnips, cabbage, spices, oil, cilantro, and green hot peppers. Add 8 1/2 cups (about 2 liters) of water and bring to a boil.

Place the perforated part of the pot on top and add the semolina. Let it steam for 15 minutes.

Transfer the semolina to a bowl, sprinkle with water, and separate the grains. Use about 1 cup of water. Let the semolina sit for two minutes to absorb the water.

Open the meat pot, remove the meat to a plate, and set aside. Pour the contents of the pot into the vegetable pot.

Add the pumpkin, rinse the salt off the zucchinis, and add them as well. Let cook for two minutes, then add the potatoes and Knorr seasoning, followed by 1/2 cup of clarified butter.

Return the semolina to steam again, repeating the water sprinkling process at least three times until cooked. Then add the clarified butter and mix well.

Once everything is cooked, take a serving dish, spread the semolina evenly, place the meat in the center, and arrange the vegetables and chickpeas on top, with the hot peppers and cilantro in the middle.

Pour the broth, but not too much, and serve the remaining broth in small deep bowls.