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Couscous with Lamb and Prunes

Ingredients

Preparation

  1. In Moroccan restaurants in Paris a popular item on the couscous menu is a tagine of lamb with prunes (see page 254) served with couscous. It is quite delicious. Prepare the couscous as described in “An Easy Way of Preparing Quick-Cooking Couscous in the Oven” (page 376). In bowls, as side dishes, they also give you boiled chickpeas and boiled raisins (page 377). It is a wonderful combination.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
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