Yield: 8 portions
A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. A piece of heavy- duty foil can serve as a lid.
Moisten: 1 Ib. COUSCOUS in a 3 quart bowl with
1 cup COLD WATER to which
1 Tbs. SALT has been added.Stir up with a fork and allow to stand 10 minutes to swell.
Spread the Couscous out in a colander lined with cheese cloth (or in the top of a couscousiere).
Place the colander over a pan which fits it and is half filled with water.
Cover with aluminum foil and allow to steam for 10 minutes.
In a 6-quart kettle (or bottom of couscousiere):
Saute: 1 cup ONIONS coarsely chopped with
1 tsp. CORIANDER (powdered)
1 Tbs. SALT
1/2 tsp. SAFFRON
1/4 cup PEANUT OIL until soft but not brown.Add: 2 1/2 Ibs. BONELESS LAMB cut in 2 inch chunks and
2 quarts WATER.Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes.
Add 1 3-lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer.
Stir the Couscous from time to time to make sure the grains are separated.
Add to Stew: 1 Ib. CARROTS, scraped and cut in 1-inch chunks
2 GREEN PEPPERS, cut in 1/2-inch strips
1 Ib. FRESH TOMATOES, cut in 1-inch wedges
1 Ib. YELLOW SQUASH, peeled and cut in 2-inch slices
12 oz. FROZEN STRING BEANS (regular cut) or PEAS
1 # 2 1/2 can CHICK PEAS, drained
1/2 Ib. BLACK RAISINS.Correct the seasoning with salt and pepper.
Cook for about 15 minutes or until vegetables are soft but still slightly crisp.
Pour the Couscous into a large (15- to 18 inch) round serving platter.
Make a large hole in the center, pushing the Couscous to the edge of platter.
Arrange meat and vegetables attractively in center, pouring the sauce over all.
Garnish with PARSLEY SPRIGS.

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