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From SAVEUR Issue #151 In my memory, Paris and couscous have always been inextricably linked. I attribute this to one of the most mythic meals of my youth, a lunch that lasted six hours.

SHARE In a solemn announcement that may surprise gourmets across the globe, the august arbiters of Unesco have decided that the humble North African dish of couscous is to be elevated to the UN Agency’s elite list of the world’s Intangible Cultural Heritage of Humanity. Foodies from the Maghreb are hailing their “couscous traditions”, a staple that is just as much a part of daily life as rice and noodles in Asia or potatoes in Europe and North America. Because while couscous may sound like the blandest base for a meal – steamed semolina traditionally made from crushed durum wheat �...