Peel and finely chop the 2 onions and 2 garlic cloves.

Cut the 1 kg beef shoulder into large bite-size cubes.

Heat 30 ml olive oil in a large pot over medium-high heat.

Brown the beef cubes in the hot oil for 6 to 8 minutes, stirring occasionally.

Add the chopped onions and garlic, then cook for 4 minutes until softened.

Stir in 100 g tomato paste and cook for 2 minutes.

Add 1 tsp each salt, black pepper, ground turmeric, ground cumin, paprika, and ground ginger, plus 1 pinch saffron.

Pour in 1.75 l water and add 1 sprig fresh coriander.

Bring the broth to a boil, then cover and simmer for 60 minutes.

Peel and cut the cabbage, carrots, turnips, and zucchini into large even pieces.

Add the cabbage, carrots, and turnips to the simmering broth.

Simmer the vegetables for 20 minutes until they begin to soften.

Add the zucchini and 175 g cooked chickpeas to the pot.

Simmer for 15 to 20 minutes until the beef and vegetables are tender.

Place 500 g couscous semolina in a large bowl and moisten it with about 500 ml hot broth.

Cover the couscous for 5 minutes, then fluff it with a wooden spoon.

Mound the couscous on a serving platter and arrange the beef, vegetables, and chickpeas on top.

Spoon the hot broth over the couscous and serve immediately.