How to prepare couscous with vegetables and meat

Ingredients:
1 kilogram of couscous
1 kilogram of lamb
A cup of olive oil
-Salt, to taste
1 teaspoon black pepper
1 teaspoon ginger
1 teaspoon saffron powder
1 teaspoon of ghee
Two liters of water
Half a kilogramme of carrots, cleaned and cut into chunks
Half a kilogramme of zucchini, cleaned and cut into longitudinal pieces
Half a kilogramme of red squash
Half a kilogramme of cabbage, chopped
2 onions, chopped
2 tomatoes, chopped
A bunch of coriander and parsley
100 grams of chickpeas soaked in water
How to prepare:
1- Add the pieces of meat, onions and tomatoes in the pot designated for them. Pour the oil, scatter the salt, black pepper, saffron and ginger, and add the ghee. This mixture is well stirred, then two liters of water are poured into it. Then, the pot is covered.
2- After the mixture boils, remove the cap. Add chickpeas, carrots, cabbage, zucchini, red squash, coriander, parsley and a little water, while depositing this mixture over a low heat.
3- Put the couscous in a plate and pour half a liter of salted water on it, stirring well, then brush with two tablespoons of oil. Transfer to its bowl, place over the pot of vegetables, and cook over low heat.
4- When the steam rises intensively from the bowl of couscous, it is removed from the stove, placed in a dish and poured on it a quarter of a liter of cold water with good stirring, and then returned to its bowl.
5- Repeat this process three times, until the couscous is done. Then, brush with a little butter, and pour it into a round plate and hollow it in the middle, to place the pieces of meat in it, cover with vegetables and water with broth. Serve hot.