
Lamb couscous and caramelised onions, prepared by Mark Dougherty, a chef from Ireland. Courtesy Philip Cheung
Lamb couscous and caramelised onions, prepared by Mark Dougherty, a chef from Ireland. Courtesy Philip Cheung
The unexpected allure of couscous: the history and tradition behind the North African staple
It may appear to be the blandest base for a meal, but this mainstay of Maghreb food and culture punches above its weight in the culinary stakes
John Brunton
December 20, 2020