It's not really fair to say that Wally le Saharien makes the best couscous on the planet, because his is like no one else's. It was born, like Wally himself, "somewhere in the Sahara," and even though he is now encamped on the lower flanks of Paris' Montmartre, to eat chez Wally is to feast with a desert prince.
For those accustomed to the typical North African couscous of Paris (moist yellow semolina granules doused with spicy stew — fast, cheap and filling), Wally's $55 Tuareg banquet is a camel of a different color. Diners have one choice: red wine or white....