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Cucumber and Parsley Couscous
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It's impossible to visit Morocco and not eat couscous - it's the staple food of North Africa. Although it feels like a grain, and is often treated as such, it is in fact made up of tiny balls of semolina, millet or barley dough. As well as being an ingredient in other recipes, it also lends its name to a dish of its own, in which it comes topped with a rich stew. It is traditionally cooked in a two-tiered couscoussier in which the couscous is steamed over meat and vegetables.
Typical values per serving:
This recipe was first published in Mon May 01 01:00:00 BST 2006.