Sauté the onions in oil, then add the meat, spices, and chickpeas. Stir well, then add about 4 cups boiling water (about 1 liter). Cover the pot and cook for 15 minutes. Add the carrots and cabbage, and after 10 minutes, add the turnips and zucchini.

Meanwhile, prepare the couscous. Sprinkle 2 cups cold water (about 480 ml) over the couscous while mixing. If using coarse semolina, pour in 1/4 cup olive oil (about 60 ml) without water.

Once steam rises from the couscous pot, add the couscous to the steamer basket and let it steam for 15 minutes.

Remove the steamer basket, fluff the couscous, and sprinkle with 2 cups cold water (about 480 ml), 1 teaspoon salt, and 1 tablespoon olive oil. Return the couscous to the steamer and steam for another 15 minutes (for couscous, usually two steamings are enough).

To serve, place the couscous on a large platter, mix with clarified butter, then top with the meat and vegetables. Pour the meat and vegetable broth over the top.

Serve with plain yogurt. Enjoy!