| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Meats, Vegetables, New, North afric, Grain |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Couscous, packaged |
| 1 |
lb |
Chicken, veal, beef, goat, or lamb |
| 1 |
md |
Onion; wedged |
| 1 |
md |
Tomato; wedged |
| 1/2 |
md |
Turnip, peeled; cut into pieces |
| 1/2 |
|
Cabbage; wedged |
| 2 |
md |
Carrots; sliced lengthwise |
| 1 |
md |
Zucchini; cut into pieces |
| 1/4 |
c |
Raisins |
| 1 |
ts |
Cinnamon; ground |
| 1/2 |
ts |
Black pepper; ground |
| 2 |
ts |
Parsley; dried |
| 2 |
tb |
Peanut oil; for couscous |
| 1 |
tb |
Peanut oil; for soup |
INSTRUCTIONS
Procedure
1) In a large pot, put 5 cups of water, 1 tablespoon of oil, meat, onion,
tomato, cinnamon, pepper, and parsley. Bring to a boil and then simmer for
45 minutes.
2) Meanwhile, place the couscous in a large bowl and sprinkle with 2
tablespoons of oil. Mix with 2 cups of water, and then rub the mixture
between the palms of your hands to separate the grains. Let stand for 30
minutes or longer.
3) Add the cabbage and zucchini to the large pot. Bring to low boil for 10
minutes.
4) Put the couscous in a sieve. Make a well in the centre of the mixture so
that the steam will circulate while cooking.
5) Put the turnip, carrots, and potatoes in the large pot. Then place the
sieve in the top of the pot, above the cooking liquid. Place a cloth over
the top of the pot and secure it with the lid. Steam over low heat for 30
minutes.
6) Place the couscous back in the large bowl. Mix in 1/4 cup of soup liquid
to slightly moisten. Then mound the couscous on a platter and sprinkle with
the raisons. Serve with the soup.
Variations: Use different vegetables. Place the cooked meat and vegetables
on top of the couscous to serve. Sprinkle 1 cup of cooked chick peas on the
couscous.
Posted to MM-Recipes Digest V4 #080 by Bruce Hollinger
<mbhollin@ix.netcom.com> on Mar 19, 1997
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