Yield: Yields 12 cups couscous and 1-1/2 cups harissa.
Though most of us are used to the quick-cooking method of soaking couscous in boiling water, this authentic Moroccan method of steaming and fluffing three times by hand yields plumper, more tender grains that are worth the extra effort. Look for couscous in bulk at Middle Eastern markets or else use any packaged couscous in the supermarket. You can make the broth up to two days ahead.
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First time I have made traditional couscous - my French friend gave me some meat after they slaughtered a lamb and she'd written 'couscous' on the bag. In fact when she said "I've got some couscous in the freezer for you" I thought she was giving me a ready meal LOL I had no idea what I was letting myself in for when I said I'll find a recipe on the web and why don't you join us?Thank you for posting this recipe!! Not as complicated as it first appears especially if you print it out and laminate it. The evening was a total success thanks to this recipe. The flavours are wonderful, very complex and interesting. The couscous was sooooo much better cooked this way.Many thanks
Absolutely wonderful. A lot of work (as he mentions in the article). I have made this recipe several times over the past few years. Very good this time of year (autumn/winter). Definitely something to enjoy with friends and/or family.
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