Sunday, September 19, 2010

Moroccan Couscous


Cooking Time: One and a half Hours

One box of couscous
Half a chicken or three chicken breasts
Half a cup of milk
Four onions
Three tomatoes
One eggplant
Four zucchini
Four potatoes
Half bunch parsley
1 tbsp vegetable oil
1 tsp salt
1 tsp saffron
1/2 tsp powdered ginger
1/2 tsp pepper

Cooking Instructions

Begin by placing the chicken and spices in a medium sized pot. Cut the onion in fourths, and rough chop one quarter bunch of parsley. Tie the rest of the parsley into a bunch and place in pot.

Peel the tomato and quarter it. Put it in the pot and place on stove
on high. Pour water over the ingredients until they are just barely covered. Cook for twenty minutes. Then, add quartered zucchini and eggplant to the pot, along with a teaspoon of vegetable oil. All the vegetables should be chunky and large. Allow to cook for approximately an hour and a half.

For the couscous:

Spread the dry couscous on a large platter and sprinkle one and a half teaspoons of oil and about a half a cup of water. Make sure to sprinkle it slowly and to rub it between the hands periodically to avoid clumping. Place the couscous in a metal colander or sifter over the pot containing the cooking meat and vegetables so that the couscous steams.

The water will hold together the couscous so that it does not fall into the cooking vegetables. This is the Moroccan way of cooking couscous. Alternatively, you may boil it as suggested by the box, but cooking it this way is authentically Moroccan and the flavor and texture will justify the effort!
After approximately fifteen minutes (once the couscous has absorbed e water and puffed up) remove it from the pot and dump it onto the platter. Again, using about a cup of water, rub it between your hands to work out the clumps so that the morsels of couscous are all separated. When the couscous has cooled slightly and is no longer clumpy, put it back in the colander and steam it. Repeat this process two more times, and then dump it back in the pot (it might be necessary to add more water to the pot for steaming). Then, add half a cup of milk to the pot of vegetables, chicken, and broth, and pour over the couscous.

Note: Cooking couscous is not a precise science. Any vegetables can be used, along with any amount of couscous. This is the perfect recipe for experimentation!

- Posted using BlogPress from my iPad

Location:The village of Fariat

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