Couscous is a little known grain, used often in North African dishes, especially those from Morocco. It can be prepared quickly on the counter by soaking it in boiling water, thus leaving the stovetop free to make the topping for it. In this Marrakech Couscous recipe we are not putting stuff on it, but rather in it. Can be eaten hot as a side dish or cold as a salad.
Rob likes this recipe because it’s sweet – using fresh squeezed lemon juice, orange juice and the stock from soaked fruits.