The night before, soak the qadid (salted dried meat) in water.

The next day, in a pressure cooker, add the qadid, veal, oil, onions, half the tomatoes, and spices. Sauté, then add water, close the cooker, and cook the meat.

In a saucepan, boil the fava beans in water for a few minutes to remove their color, then drain them.

After 30 minutes, add the carrots, cabbage, turnip, fava beans, and whole eggplant (not cut, just scored) to the pressure cooker. Add more broth if needed, close, and cook for 15 minutes.

Open the cooker and add the remaining vegetables, grated tomatoes, the bunch of herbs, clarified butter, salt if needed, and the hot chili pepper.

Once everything is cooked, taste the broth. If it's bitter, add a little sugar and let it simmer to thicken slightly.

Place the couscous in a large serving dish, pour some broth over it, then arrange the meat and vegetables in the center. Cover with more vegetables, then cover the dish with plastic wrap for 15 minutes before serving.

Tips: Add sugar to remove bitterness, add clarified butter at the end to mellow the flavor of the qadid, make sure the broth is rich and plentiful as the couscous absorbs it, and let the couscous rest with the broth before serving so the flavors blend.