Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Couscous, steamed yellow semolina grains, is Morocco’s national dish. There it may be served with a spicy vegetable, fish or lamb stew. It is made from hard – that is high-protein – wheat, which is formed into tiny pellets which are then coated in flour and traditionally cooked in a couscoussière, a double saucepan in which the upper portion is perforated with small holes like a colander. The liquid in the pan may just be boiling water but, typically, is the stew or sauce which will