Couscous with lamb (Taam bil lham) from The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia (page 102) by Copeland Marks

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

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 substitute lamb shanks for boneless lamb legs. You may use the Hot chili sauce, Jewish style (Harissa) recipe on p. 89. Soak dried chickpeas overnight.

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