Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds
Appears in Cook's Illustrated March/April 1995
WHY THIS RECIPE WORKS
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. In fact, we steamed it twice. We set up a steamer inside a large pot, ...