Place the meat, onions, and the listed spices in a couscous pot or large stockpot.

Sauté for a few minutes, then add the tomatoes, diced, and let the ingredients blend together.

Add enough water to the pot, about 5 cups (1.25 liters). Cut the vegetables in half, then add the carrots and cabbage to the meat.

Add the zucchini, butternut squash, chili peppers, parsley, and cilantro in the next stage so they don't get too soft.

Prepare the couscous in a large bowl by mixing it with the olive oil, then sprinkle with about 1 cup (240 ml) of water.

Place the couscous in a steamer basket over the pot with the meat and vegetables. Steam the couscous for about 20 minutes.

Remove the couscous after steaming and place it in a bowl. Sprinkle with water again and let it dry. Add the remaining vegetables to the pot.

Return the couscous to the steamer to continue cooking.

Remove the couscous for a third time, sprinkle again with water, add 1 tablespoon salt and 3 tablespoons butter, and steam once more.

To serve, place the couscous on a serving platter and top with the broth, meat, and vegetables. Enjoy!