Couscous

This is the Moroccan national dish. It will be served to you at the end of a copious meal by your host anxious to saturate your already failing appetite and you will be incapable of tasting more than one or two mouthfuls. On the other hand, if invited informally by friends and sitting round the table you are given couscous, you can, with impunity, stuff yourself with this semolina, each grain separated from the other, so light, smooth and scented, and digested with incredible ease. You must take in your right hand a chickpea or a raisin with a handful of semolina, press and shape it carefully to form a small ball and an expert twist of the thumb should carry it to your mouth. As you will probably only succeed in besmearing yourself with grease it is better to ask for a spoon. But learn to appreciate the contrast between the softness of the raisins and the sharp burning of the peppery semolina.