Couscous mon amour?

[Beirut]

The Moroccans let it simmer in a tajin, which is to couscous what the tandoori oven is to curries, or the masonry oven to pizza.

They serve it one of those at the restaurant, cooked with prunes and lamb. It hits the table at about 800 degrees. Lots of time to talk and drink while it cools down to the boiling point. (Don't forget the Harisa!)

I had couscous waaaaay back in the 1970's in Casablanca, but I'm afraid nothing has stuck from that trip apart from the memory of the miraculous effects of certain substances on the human mind...

Ahh, at the Fez campgrounds, were we? I am jelous of your adventure there. Sounds... lovely.