Chop the onion and place it in a pot with the lamb, garlic, tomato paste, oil, chickpeas, salt, and black pepper. Sauté well, then add hot water.

Take 1.1 pounds (500 grams) of couscous, sprinkle with water, and mix. Once it dries, place it in a steamer basket and steam. After steaming, sprinkle with salted water and let it rest for 15 minutes. Fluff with your hands, add a little oil, and steam again. When done, remove, add a piece of butter and salt, mix, and set aside.

When the lamb is almost cooked, add the zucchini, carrots, and turnips. Let them cook until tender. Turn off the heat. To serve, place the couscous on a plate, pour the broth over it, and add the lamb and vegetables. For extra heat, add harissa or, as I did, green pepper to the broth.