In contrast to the first course which is served in elegant individual portions, this main course is startling and ample - a contemporary variant on a classic Bedouin marriage dish that would be made with lamb and other meats. Here it is made with the most beautiful of tiny, early vegetables in a brilliantly garish plethora of vivid colours. Serve this splendidly festive dish with small bowls of spicy harissa sauce.
Traditionally the Bedouin bride would have divided the grains with her own silver comb. I am indebted to Paula Wolfert’s classic, Cous Cous and Other Good Food from Morocco, for the Bedouin information, as well as for hints on the basic method of preparing cous cous.