Put the butter or oil in the pot to boil. Put the peeled onions together with the chicken and fry.
Saute the pepper until it is slightly fried on the onions and add garlic.
Now add all the spices and mix and add the tomato puree.
Fry a little and pour some water. Coarsely chop the coriander and add it.Let the stew water boil. After boiling, add the potatoes and let them be half cooked.
(Use small couscous because couscous has different sizes, the smallest one is used for this recipe.)

Pour the couscous into a container and pour 1/4 cup of boiling water and stir the couscous with the help of both hands and knead it between two hands.

Make the couscous in steam mode and make the stew separately, reduce the heat.
Leave it until the potatoes are half cooked. Then take the couscous, put it in a bowl again and massage it between your hands until the stuck grains are separated.

Couscous should be separate like rice and not stick together. Now we pour the remaining half cup of water into the couscous and massage again with our hands.
Then we add carrots and turnips to the pot.

Let the couscous steam again and close the door to let it steam again.
At the last stage, after cooking carrots, turnips and potatoes, we add pumpkins and let them cook.
Finally, I add the chickpeas so that the chickpeas don’t get crushed.

When the couscous boils, its volume increases a little and becomes softer. When serving, pour the couscous into a bowl and add 1 spoon of butter and a little salt to it and massage well with your hands until all the grains are separated and the butter is absorbed.

Now we prepare a large dish and pour the couscous in the form of a hill in the center of the dish and empty the middle with the help of our hands. Now we pour a little bit of stew sauce (meaning stew water) on the couscous very little and then we pour the vegetable ingredients in the center of the dish.