Couscous from The Jewelled Kitchen: A Stunning Collection of Lebanese, Moroccan and Persian Recipes (page 216) by Bethany Kehdy

  • vegetable stock
  • couscous

  • EYB Comments

    Can use book's recipe for "Vegetable stock".

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chicken & preserved lemon tagine; Oxtail with oozing okra; Almond-crusted scallops; Veiled sea bass with a spicy surprise; Monkfish tagine with chermoula; Broad beans, peas & fennel tagine

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use book's recipe for "Vegetable stock".

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