Soak dried chickpeas overnight. Wash and prep all vegetables. Lightly oil the steamer basket of a couscoussier.

Brown the lamb with oil, onion, tomatoes, ginger, pepper, turmeric, and salt in the couscoussier base over medium-high heat for 10-15 minutes until a thick sauce forms. Add drained chickpeas, herb bouquet, and 3 quarts water. Bring to a boil, cover, and simmer 30 minutes.

For the first steaming, drizzle 1/4 cup oil over couscous and toss to coat. Add 1 cup water and work in by hand. Transfer to the steamer basket without packing down. Place on the pot and steam 15-20 minutes from when steam first appears.

Transfer couscous to a large bowl. Work in 1 cup water and salt, then another cup of water, tossing to break clumps. Return to steamer. Add cabbage, onions, and tomatoes to the broth. Steam 15-20 minutes.

Transfer couscous to the bowl again. Add turnips and carrots to the pot and cook 15 minutes. Work 2-3 cups water incrementally into the couscous until al dente.

Transfer half the couscous to the steamer. Add squash and zucchini to the pot. Add remaining couscous to the steamer and steam 10-15 minutes until fluffy and all vegetables are cooked.

Turn couscous into a large serving bowl, work in butter and about 1 cup broth. Mound couscous with an indentation in the center. Place lamb in the center, arrange vegetables around it, garnish with chickpeas, and drizzle broth generously over the couscous. Serve extra broth on the side.