Heat 2 tablespoons of olive oil in a large casserole dish or heavy pot over medium heat. Add the chopped onion, meat, turmeric, ginger, black pepper, saffron, salt, and tomatoes. Cook for about 10 minutes, turning the meat now and then, until it is lightly browned.

Pour in the water and add the drained chickpeas. Bring everything to a boil, then lower the heat to medium-low. Add the cilantro bouquet, cover the pot, and let it simmer gently for about 50 minutes.

Remove and discard the cilantro bouquet. Then add the cabbage, turnip, and carrots to the broth. Cover the pot again and simmer for about 35 minutes.

Next, add the sweet potato and cook for about 20 minutes more.

In a separate pan over medium heat, place about 6 tablespoons of the broth with the zucchini and squash. Cover and cook for about 20 minutes, turning them over halfway through.

Taste the broth and adjust the salt if needed. Lift out the meat with tongs and cut it into smaller pieces, if necessary. Place the couscous in a large bowl with 2 tablespoons olive oil and 1 teaspoon salt. Pour the boiling water or hot broth over it, cover, and let it stand for 10 minutes. Fluff with a fork, mound it on a large plate, then top with the meat and vegetables. Spoon a little broth over the top, and serve with harissa if you like a little heat.