I learned to make this from Brahim, a Berber who guided me and my husband through the Sahara desert twice. It is not normal for men to do the cooking in Morocco but Brahim had to learn because he has to cook when he takes people into the desert and how he has learned! We never ate better than when we were in the desert. This is an authentic Moroccan way of making couscous and even though the Moroccans often buy the same boxed couscous available everywhere, they use this special method of preparation for it because they say it helps with digestion. The one difference I have seen between this and other Moroccan methods is that it does not involve washing the grains at the start. I can only assume this is because the recipe was originally made in the desert, where conservation of water is crucial. The vegetables here are a guide. Potatoes, carrots, courgettes, tomatoes and onions are always in a couscous. You may wish to vary the proportions or add things like parnsips, chickpeas and aubergines. The only rule is no garlic, according to Brahim. I admit this couscous is light on meat, but I believe you only need a bit of meat for flavour. If you are a devoted carnivore, by all means add more.