Couscous à la Marga

Couscous, the national dish of north Africa, is now widely eaten in the south of France. This spiced meat and vegetable stew makes a good dish for a large party of people and goes well served late in the evening when the weather is very hot.

This slightly adapted recipe comes from Prosper Montagné’s Le Grand Livre de la cuisine, but for a version to feed fewer people you could not do better than use Claudia Roden’s in A Book of Middle Eastern Food.<