COUSCOUS

CASABLANCA STYLE

Couscous is a Maghrebi dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.

Ingredients :

  • 2 cups instant couscous
  • 1 Lb Lamb shoulder or beef chuck, cut into 2 inch chunks
  • 3 Lb bone in chicken of choice
  • 16 ounce can whole tomatoes
  • 4 tbsp butter
  • 8 cups water
  • 2 tablespoons Harissa, optional
  • Spices :

  • 10 Saffron threads
  • 1 tsp turmeric
  • 2 tsp ginger
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Vegetables :

  • 1 bunch parsley
  • 1/2 bunch cilantro
  • 4 Onions, thinly sliced
  • 4 Turnips, peeled and quartered
  • 4 Celery stalks, cut into 3 inch pieces
  • 1 pound pumpkin or butternut squash, peeled and cut into 2 inch chunks
  • 4 Zucchini, quartered lengthwise
  • 1 cup chickpeas
  • 1/2 cup raisins, plumped in warm water and drained.
  • Recipe :

    Step 1 : In a large soup pot over medium temperature heat oil. Add onions. Saute’ until tender. Add meat and brown. Add tomatoes, parsley, cilantro, and water. Bring to a boil. Cover for 8 minutes. Reduce heat. Add 6 saffron threads, turmeric, ginger, carrots, turnips, chickpeas and celery. Cook 20 minutes. Add pumpkin and zucchini. Cover for 25 minutes, or until chicken is tender.

    Step 2 : Discard parsley and cilantro.

    Step 3 : Bring chicken broth, butter and 4 saffron threads to a boil. Gradually stir in couscous. Cover and remove from heat. Let stand for 5 minutes..

    Step 4 : Transfer couscous to a large serving platter. Add 1/2 cup broth from the saute’. Top with meat, and surround with vegetables. Garnish with raisins.

    Step 5 : Serve broth on side. Optional, add harissa to broth.

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