Pour the oil into a large pot, add the chicken, then add the onions and chickpeas. Cook over heat for a few minutes, then add the spices and 1 liter (about 4 1/4 cups) of water. Bring to a boil.

Add the vegetables in this order: carrots, cabbage, and turnips. Let them cook for a bit, then add the remaining vegetables, cilantro, and parsley. Finally, add a teaspoon of clarified butter (ghee).

Rub the couscous with a little oil, sprinkle with water, and let it rest briefly. Place it in a steamer (couscoussier) over a pot of boiling water until steam rises. Remove, sprinkle with water, and repeat this process three times. Serve the couscous on a platter, topped with the chicken, vegetables, and broth. Enjoy!