In a large pot, combine the onion, garlic, all the spices, oil, and tomato paste. Add some water and mix well until combined. Add the meat pieces, stir to coat them well, and cover.

Let it marinate in the refrigerator overnight. The next day, place the pot on the stove over medium heat, stirring occasionally. Add water as needed, then add the soaked chickpeas and large-cut, washed vegetables. Let everything cook until tender.

Prepare the couscous in a large bowl. Add water gradually while stirring, then add about 4 tablespoons of oil (or less, depending on the amount of couscous) and salt. Mix well, then set aside.

Steam the couscous in a couscous steamer (couscoussier) over the pot twice. After the first steaming, sprinkle with a little water. After the second steaming, add butter or smen. Serve the couscous on a platter topped with the vegetables and meat. Enjoy!