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.