Damascus, Syria - May 5, 2010: Mark Dougherty's Lamb Cous Cous and Caramelized Onions.  ( Photo by Philip Cheung )
Lamb couscous and caramelised onions, prepared by Mark Dougherty, a chef from Ireland. Courtesy Philip Cheung

The unexpected allure of couscous: the history and tradition behind the North African staple


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