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four to six
Easy
By Denis Cotter
Published 1999
The classic way to cook couscous, by steaming it in muslin over the stew it will accompany, thus absorbing some of the stew’s flavours, is very tricky for a restaurant to pull off, certainly for a restaurant not specializing in couscous - in the same way that pizza is very difficult to graft successfully on to a mixed-culture menu, and is done best by specialists. There is an excellent instruction on steaming couscous in a book called