Couscous in Tangier EXTRA

with admiration for the great Paula Wolfert

A re-read of a treasured sauce-spattered cookbook, prompted by the terrible events happening at the eastern end of the Mediterranean, brought memories of happier days in the region flooding back. In Couscous and Other Good Food from Morocco, first published to great acclaim in 1973, Paula Wolfert introduced a highly sophisticated, previously little-known gastronomic tradition to a generation already turned-on, tuned-in and hungy for the flavours and tastes of the mysterious east. And Morocco - particularly Tangier - had it all.