Heat oil in a pot over medium heat. Add the meat and sauté briefly. Add the onions and spices, and stir. Add the tomato paste and chopped tomatoes, and mix well.

Pour in hot water (use plenty, as you’ll need about 4 to 5 cups for the couscous later) over the meat. Cover the pot and let it simmer over low heat. Skim off any foam that forms on top.

After one hour, brown the chicken in a separate pan, then add it to the pot with the meat. Let it simmer for 10 minutes, then add the chickpeas, carrots, zucchini, and potatoes. Let them cook for 5 minutes.

Add the yellow squash and dried apricots. Continue cooking until the vegetables are tender, about 15 minutes.

Add the cilantro, salt, and pepper, then turn off the heat.

In another pot over very low heat, add the couscous and 1 cup of the meat and vegetable broth. Cover and let it absorb the liquid for a few minutes.

Add a tablespoon of melted butter and fluff the couscous to separate the grains. Add another cup of broth, let it absorb, then add another tablespoon of butter and fluff again. Repeat these steps about 4 times until the couscous is cooked through. Transfer the couscous to a serving dish and top with the vegetables and meat.