RICE AND GRAIN DISHES:
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
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
In a 6-quart kettle (or bottom of couscousiere):
- 1 cup ONIONS coarsely chopped with:
- 1 tsp. CORIANDER (powdered)\
- 1 Tbs. SALT
- 1 tsp. CRUSHED RED PEPPER
- 1/2 tsp. SAFFRON
- 1 tsp. POWDERED CUMIN SEED in 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
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.
Say Bismillah and eat!
Reprinted from Yvve's Recipe World