Copeland Marks
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.
Food and Drink,Cookbooks,Northern Africa,Morocco,Food and Drink,Food
The Great Book of Couscous: Classic Cuisines of Morocco, Algeria and Tunisia