Wash the meat and cook it in a pressure cooker until tender.

Place the couscous in a large bowl. Add 2 cups water (about 480 ml), stir with a spoon, then add 1 teaspoon cumin, 1 teaspoon salt, and the stick of butter on top. Let it sit for 30 minutes off the heat.

Meanwhile, wash and cut the vegetables into long strips.

In a couscous pot, add butter, oil, sliced onions, minced garlic, tomato paste, and 2 bouillon cubes. Add the vegetables in this order: potatoes first, then zucchini, carrots, butternut squash, and the juice of 2 tomatoes.

Rub the couscous gently with your hands along with the butter, salt, and cumin. Place it in the top part of a couscous steamer (or a fine-mesh strainer set over the pot). Set it over the pot with the vegetables and steam, pouring some of the reserved meat broth over the couscous. Steam for 30 minutes with the vegetables until everything is cooked through.