The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia by Copeland Marks

  • How to cook couscous (page 6)

    from The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia The Great Book of Couscous by Copeland Marks

    • Categories: How to...; Side dish; Moroccan; Vegan; Vegetarian
    • Ingredients: couscous
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Notes about this book

Notes about Recipes in this book

  • Meatballs in tomato sauce 2 (Koofta)

    • Logan92995 on May 26, 2026

      These were just fine. Although it had flavorful ingredients, nothing really stood out in the dish itself. One recommendation I'd make: Cook the meatballs for an additional 10 minutes, covered. The 30 minutes allotted in the recipe itself resulted in undercooked meatballs.

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  • ISBN 10 1556114206
  • ISBN 13 9781556114205
  • Linked ISBNs
  • Published Nov 16 1994
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Dutton Books
  • Imprint Dutton Books

Publishers Text

The North African pasta known as couscous is a form of cracked wheat eaten as a cereal, with meat and vegetables as a main dish, or with fruit and nuts as a dessert. The author of Sephardic Cooking presents some 350 recipes from one of the great cuisines of the world.

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