Steamed couscous

Like most exotic foods in Britain twenty-five years ago, couscous was only readily available in Soho’s French shops. I became interested in so many foodstuffs simply because they were there. My seeing something on the shelf of an épicerie elicited a conversation with the proprietor and a scurry through my cookbooks to get the dish on the menu. (This process is still at work for me today when wandering around Chinatown.) This recipe does not use real couscous, the preparation of which is fra