Couscous with Mint and Chili-Infused Quince

Preparation info
  • Serves


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Appears in

By Jeremiah Tower

Published 2002

  • About

Poor old couscous. Once rarely seen in U.S. restaurants, and now seen everywhere, it remains misunderstood. There is a reason why the hennaed hands of the Berber women look so smooth and beautiful: it’s from all that rubbing of warm couscous in clarified butter. This rubbing process is one of the secrets to successful couscous. The other is to never use the instant or precooked kind. As with anything, always buy the real thing of the best quality, and please do not pour cold water over the