Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds
Why This Recipe Works
For the proper texture in an authentic couscous recipe, steaming is essential—it fluffs this North African pasta to twice the volume of mere soaking. In fact, we steamed it twice. We set up a steamer inside a large pot, poured the couscous into the steamer, and cooked it over the simmering water, uncovered, for 15 minutes. Then we spread the partially cooked couscous on a baking sheet, mixed in water, and let it stand before steaming it again to finish our couscous recipe.