Place the couscous in a large bowl, drizzle with a little vegetable oil, and sprinkle with some water. Set aside.

Chop the onion and add it to a large pot with the chicken or lamb, olive oil, salt, and spices. Sauté briefly, then add the vegetables (carrot, turnip, cabbage) and chickpeas. Pour in hot water. Once the broth starts boiling, place the couscous in a steamer basket over the pot to steam for the first time.

After 15 minutes, remove the couscous from the steamer, sprinkle with water, and let it absorb.

Add the remaining vegetables—zucchini, potato, butternut squash—along with the bunch of cilantro and parsley, pureed tomato, and hot pepper (optional) to the pot. Return the couscous to the steamer basket to steam again.

Steam the couscous 3 or 4 times in total, repeating the same process. When the broth is ready and the vegetables are tender, stir in the clarified butter at the end.