Couscous with Lamb & Vegetables
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.Serves ten. Yields 12 cups couscous and 1-1/2 cups harissa.
From Fine Cooking 37, pp. 54-57
February 1, 2000