Morocco’s medieval culinary tradition reveals couscous recipes far more diverse than today’s familiar version, ranging from fava-bean couscous and turnip-green couscous to preparations made from bread ...

To prepare Moroccan couscous, start by making the broth: after deboning the lamb leg, place the bone in a deep pot together with a cinnamon stick (1) and add whole black pepper (2) and salt (3). Also ...