In a large pot, heat the oil and add the lamb. Stir well, then add the chopped onion and garlic, stirring again. Add the grated tomato and spices, and cook over low heat for at least 15 minutes, stirring occasionally. Add the ground turnip, chickpeas, and the required amount of hot water.

Place the couscous in a large bowl and cover it with water. Quickly drain it using a colander, then return it to the bowl. Add about 2 tablespoons of oil and mix well with your hands. Steam the couscous for the first time. Remove it, sprinkle with water, add salt to taste, cover, and let it absorb the water. Add the vegetables to the sauce, then steam the couscous for the second time.

Once steamed, fluff the couscous and add half a tablespoon of butter. If needed, steam it a third time, depending on how much water was sprinkled. Place the couscous on a serving dish, garnish with the vegetables and chickpeas, add the lamb, and pour the desired amount of sauce over the top with hot pepper. Enjoy!