Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds
For the proper texture, steaming couscous is essential—it fluffs this Maghrebi staple, which lies somewhere between grain and pasta, to twice the volume of mere soaking.
For the proper texture, steaming couscous is essential—it fluffs this Maghrebi staple, which lies somewhere between grain and pasta, to twice the volume of mere soaking.
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