First secret: Mix fine and medium couscous and coat it with olive oil for a better taste. At the last steaming, add a piece of butter or clarified butter.

Second secret: The meat should be fatty, or add some fat to the pot. This is essential for flavoring the vegetables.

Third secret: Use good quality clarified butter and a generous amount of spices because the vegetables are bland. These steps enhance the flavor with just black pepper, turmeric, and ginger.

Before soaking the couscous, taste the broth. The salt should be just right. If it's too bitter, usually from the turnips, add a piece of sugar.

Do not steam the couscous until it becomes mushy. Leave it a bit coarse so that when you soak it, it absorbs the broth. Let it sit for at least 15 minutes to 45 minutes to absorb and be ready, covering it with plastic wrap.