Berber Couscous with Seven Vegetables from The New Book of Middle Eastern Food

This past weekend, a dear friend from Florida came to visit and spun tales about the huge lemon harvest her family was enjoying in warmer climes. This led to a discussion of lemon recipes, including old favorites like key lime pie and lemon curd to new discoveries, like Moroccan preserved lemons.

The latter reminded me of Claudia Roden’s classic cookbook, the Book of Middle Eastern Food, which was updated and greatly enlarged in the release of her New Book of Middle Eastern Food. This cookbook is a field guide of all the best foods the countries of the Midlde East have to offer, including a recipe for the famous Moroccan couscous, which you can read below.

Like what you see? Purchase the cookbook!