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Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

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In restaurants a couscous meal is presented in many parts all in different serving bowls. There is a large bowl of the grain, a kind of semolina called couscous, one of chick-peas and raisins, a third with a rich vegetable soup, a fourth with stewed meat or chicken, and a small bowl of hot peppery sauce. Brochettes (kebabs) and kefta (meatballs) are sometimes provided as an alternative to the meat stew. It all sounds very elaborate and of course there are many ingredients, but it doe