Adam Liaw’s harissa cous cous
Harissa and tomato passata make for a red-tinged cous cous that goes perfectly with a tagine.
We haven't written up this one. The Age has the full story — the link below goes straight to it.
This story
This is one outlet's version. Read the fullest account.
- Adam Liaw’s lamb sausage tagine theage.com.au
- Adam Liaw’s harissa cous cous smh.com.au