Ingredients

　　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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf