Steamed Couscous with Moroccan Lamb Broth, Glazed Onions, and Fried Almonds

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Appears in Cook's Illustrated March/April 1995

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.

SERVES 10

TIME 6½ hours

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, ...

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