... Khoukhate to learn the secrets of a good Moroccan couscous, and at the same time experience traditional rural life. ... people who don't have the time to go out to the village. There are monthly couscous workshops at Cafe Clock, conducted in English, ... brought from the village spring. It finishes with lunch, and could be the best couscous you've ever eaten. The next workshop is at 11h30-14h30 ...

... put half in the freezer, and eat it later with freshly-cooked couscous. Although I cook my own chickpeas (cheaper!), canned should be fine here. ... smashed clove of garlic. Chickpeas, Pumpkin, and Raisins with Couscous - serves 4 - Adapted from Madhur Jaffrey' ... slotted spoon to fill it with solids from the stew. Dampen the couscous generously with the liquids. Pass harissa or other hot ...

... 3 readers are going to be in on this oddity - uh oh!) to eat plain couscous - cooked, of course - that's been swirled with some olive oil ... soupy or gravied anything mucking up my nice fluffy couscous. This version is mild but flavourful because I used vegetable stock ... back up to a bubbling boil. 5. Add the couscous now, stirring so that it does not become lumpy. 6. Let it simmer for 2- ...

... is a huge problem, but someone has got to solve it! I decided to make this couscous salad with fried eggplant, feta, red onions and ... and salty feta is great - all these ingredients compliment each other very nicely. This couscous salad needed a dressing, so I made Greek salad dressing ... parsley. Crumble feta. In a salad bowl combine couscous, eggplant, onions, tomatoes and parsley. Add the dressing ...

... not resist adding some of those beautiful pomegranate jewels to the couscous and with a the red there already I just had to round it out with some green in the form of pistachios. ... pomegranate molasses was the perfect fit. I finished the couscous off with some fresh chopped mint and parsley. The pomegranate and ... a boil. 2. Remove from heat, mix in the couscous, cover and let sit for 5 minutes. 3. ...

... talked on the phone about his new book, Rice Pasta Couscous, a cross-cultural journey around the Mediterranean to see the similarities ... meals. Oh, and along the way, he shared the secrets for making perfect couscous without any special equipment. Here are some highlights from our talk:  On how he wound ... boiling) water. Pour 1 lb couscous into a very wide, shallow dish and dribble the salty ...