ASTUCE: The best meat for couscous soup is lamb neck, which is wonderfully gelatinous, rather like oxtail or beef eye of round. You can use a mix of meats too, however, without adding any pork. Baking soda added to beans as they cook tenderizes them. Finally, you will notice that the carrots and the zucchini cook until they are soft, which is how they are meant to be. If you want your vegetables a bit more “al dente,” simply add them later on in the cooking time.
ASTUCE: Pay careful attention to these pearls of wisdom, as they will ensure perfect couscous:
*The directions urge you to proceed gently, so please do. As you use your fingers and palms, urge rather than rub the liquids and fats into the couscous, very lightly, very gently.
*It is very important that the couscous steams uncovered. If it steams covered, condensation falls from the cover onto the grain causing lumps and making it soggy.
*Wrap a towel around the seam of the steamer to make sure steam doesn’t escape into the atmosphere.
*If you do not have a couscous steamer, you may use a traditional, two-part steamer.