First, drizzle oil over the couscous and rub it in with your hands. Pour in hot water and let it absorb.

After the couscous has absorbed the water, fluff it with your hands and steam it.

Once steamed, add salt, sprinkle with cold water, and steam it a second time.

After the second steaming, add a pat of butter and a black olive.

For the broth, add the available meat (chicken or beef) to a pot with salt, oil, a black olive, ras el hanout, black pepper, paprika, saffron, a cinnamon stick, and chickpeas. Add water as needed.

Add enough broth so that when cooking, you have just the right amount and don't need to add more water. When the meat is cooked, add the vegetables and let them cook until tender. Once the vegetables are done, turn off the heat, pour the broth over the couscous, garnish with eggs, and serve with buttermilk. Enjoy!