For the Moroccan couscous, place chickpeas, onions, meat, turnips and carrots in a saucepan, cover with water and add oil and pepper.
Season with ginger and saffron, if necessary, salt and pepper and simmer for an hour until the chickpeas are soft. Then add the green beans, zucchini, raisins, tomatoes and parsley and cook for another half hour.
Make the couscous according to the instructions on the package.
Skim a mug of sauce, add cayenne/chili pepper and paprika powder over the couscous and serve.
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