Finely chop 2 onions and the fresh coriander; cut the remaining onion into thin slices for the compote.

Cut the tomato into small pieces and peel and cut the carrots, turnips, and zucchini into large serving-size pieces.

Heat 2 tbsp vegetable oil in the bottom pot of the couscoussier over medium-high heat.

Brown the 1 kg beef in the hot oil until colored on all sides, about 8 minutes.

Add the chopped onion and coriander mixture to the browned beef.

Cook the beef and onion mixture over medium heat for 5 minutes, stirring occasionally.

Stir in the chopped tomato and 2 tbsp tomato paste.

Add the salt, black pepper, ras el hanout, paprika, ground ginger, and ground turmeric.

Cook the seasoned meat sauce over low heat for 10 to 15 minutes, stirring regularly.

Add the carrots, turnips, zucchini, and whole green chili pepper to the pot.

Pour in 1.5 l water and bring the broth to a boil.

Cover the pot and simmer the meat and vegetables for 45 to 60 minutes over low heat.

Place the couscous semolina in a large bowl and mix it with 2 tbsp olive oil and a pinch of salt.

Sprinkle a small amount of hot water over the semolina and rub the grains between your hands to separate them.

Transfer the moistened semolina to the steamer basket of the couscoussier.

Steam the couscous over the simmering broth for 15 to 20 minutes.

Remove the vegetables from the broth once tender and reserve them covered.

Add the cooked chickpeas to the broth and adjust the seasoning with salt and black pepper.

Simmer the beef and chickpeas in the broth for another 30 to 40 minutes, until the beef is very tender.

Return the steamed couscous to the bowl and mix in the remaining 2 tbsp olive oil.

Return the couscous to the steamer basket and steam it a second time for 20 minutes.

Heat a small amount of broth in a pan and cook the sliced onion over medium heat until translucent.

Add the raisins and 1/2 cup of cooking broth to the onions.

Simmer the onion-raisin compote for 10 to 15 minutes until the onions are soft and the sauce is syrupy.

Spread the steamed couscous on a large serving platter and moisten it with a ladleful of cooking broth.

Arrange the vegetables around the couscous and place the beef and chickpeas in the center.

Spoon the onion-raisin compote over the couscous and serve the remaining broth alongside.