Save 25% on ckbk membership for St Patrick's Day ☘️
4
Medium
By Jeremy Round
Published 1988
A light, fragrant version of this North African dish. Instead of making a stew over which to steam the couscous, the meat and vegetables are steamed too. The recipe specifies pre-cooked couscous, but don’t worry if the packets you find don’t mention this. They are almost certain to be so since it is very difficult to buy any other kind outside North Africa or France. Harissa paste is available in tubes from delicatessens and specialist stores. You also need a spacious two-tiered steamer.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe