With a large North African population in our immediate area, Couscous has been a part of our weekly menus since we first moved here 42 years ago.
Essential accompaniments to Couscous are meat or vegetable Tagines, and usually Merguez sausages.
The one above was flavoured with Cumin, Cinnamon, Chillies, and preserved Lemons.
The vegetables were Potatoes, Chick Peas, Courgettes, SLICES OF QUINCE (thank you Rachel), Aubergine, Green Pepper, Carrots, and Red Onion. These should all be cut very 'chunky', and have plenty of colour. They should also preferably be home grown; as were most of mine.
Meat came in the form of a few cheap cuts of Lamb, and a few Merguez. The finished dish was served with Couscous and lashings of fiery Harissa (yellow box below).
I didn't find any QUINCE in my dish, but, as I made enough for two nights, I'll be on the look-out tonight.
N.B. The reason why the couscous is so yellow, is because I added some turmeric. It just adds to the overall colour.