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Couscous and Other Good Food from Morocco

Omar's Couscous

Page 142

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Main Courses

(1 review)


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10th March 2012

Peckish Sister from Central, FL

I was most interesting in learning the proper way of preparing couscous. So instead of investing in a tagine, I bought a largish pot with a top steamer for vegetables. This recipe is a lot of cooking of different components. Don’t try this without assistance! I cooked for hours and felt that the vegetables were cooked more than we would have liked, although the lamb was divine. The onion-raisin mixture was not too popular and there was lots of it leftover. I had as much or more steam leakage with the foil collar as without (the second time I tried steaming couscous). Don’t stick your finger in the couscous to see if it is really cooking – it was every time I checked and my finger did not appreciate it. I really did not feel that this was worth the effort, but I am going to try some of the other couscous recipes.

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