Double-Steamed Couscous

Preparation info
  • serves


    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

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.