Save to your scrapbook
Cucumber and Parsley Couscous
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 May 2006.