First, prepare the couscous. Pour the couscous into a large bowl, add 1 tablespoon of oil, and mix well. Sprinkle a little water over it and let it absorb. Set up a couscous steamer (or a pot with a steamer basket) over boiling water. Once the couscous has absorbed the water, steam it for the first time. Remove it, sprinkle with water, mix, and let it rest for about 10 minutes. Steam it a second time, then repeat: sprinkle with water, add a pinch of salt, and 1 tablespoon of butter or margarine. Let it rest, then steam for a third time, repeating the same process. Sprinkle with water and steam for a fourth and final time.

Close the pressure cooker (or regular pot) and cook the meat until tender. Meanwhile, prepare the vegetables: peel and cut the carrots and zucchini (or pumpkin, turnip, or whatever you have available). Once the meat is cooked, remove it and add the prepared vegetables. Season the vegetables with salt and black pepper so they don't taste bland. Add the carrots first, then five to ten minutes later, add the zucchini or pumpkin, since carrots take longer to cook.

In a small bowl, mix together cumin, caraway seeds, ginger, and black pepper with a little water. Add this spice mixture and the tomato paste to the broth. Let the spices cook for a bit, then turn off the heat. To serve, place the couscous on a serving platter, fluff it with a little butter, pour the broth over it, and top with the vegetables, meat, and chickpeas. Garnish with dates, raisins, or hard-boiled eggs—whichever you have on hand. Enjoy!