Couscous with Assorted Vegetables

Couscous Fassi

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Couscous is the national dish of Morocco, indeed, it is prepared in endless variations through Morocco, Tunisia, and parts of Central Africa and the Middle East. In Sicily couscous is eaten with a ginger-infused fish stew, and as far away as Brazil there is a derivative dish prepared from cornmeal, called cuzcuzu.

This particular Couscous Fassi is prepared in the manner of Fez, containing chickpeas, sweet raisins and peppery Harissa. The num