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Couscous recipe |
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My recipe for the famous Moroccan peasant dish Couscous
7 deciliters or 3 cups
50 milliliters or 3 tablespoons
900 grams or 2 pounds l
12 centiliters or 1/2 cup
1 1/4 liters or 5 cups
50 milliliters or 3 tablespoons
12 centiliters or 1/2 cup
2 milliliters or 1/2 teaspoon
1 milliliter or 1/4 teaspoon
1 medium size
2 milliliters or 1/2 teaspoon
5 milliliters or 1 teaspoon
1 milliliter or 1/4 teaspoon
4 medium sized
3 small sized
5 deciliters or 2 cups
3 small sized
2 medium sized
couscous
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I hope you find my couscous recipe page helpful ©2008 HQP / Hillman Quality Publications
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couscous
Servings
6 to 8
Dried
chickpeas
Soak
the chickpeas overnight in four times their volume of water in a noncorrosible
bowl.
Heat
the olive oil in a heavy bottomed 5 to 7 liter (or 5 to 7 quart) pot.
Cut
the lamb into 2 1/2 centimeter (1 inch) cubes. Brown them (in batches, if necessary) on all sides
over moderate heat. Transfer the meat to a warm platter.
Reduce
the temperature to low and sauté the onions for 2 minutes, stirring frequently.
Add
the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf,
mint, salt, and pepper. Stir, cover, and simmer the mixture for 20 minutes.
Drain
the chickpeas and stir them into the lamb mixture. Simmer the ingredients,
covered, for 45 minutes.
Begin
this step 5 minutes before step 6 is completed. Peel the carrots and turnips.
Cut the carrots into 2 centimeter or 3/4 inch long segments and the turnips into
2 centimeter or 3/4 inch cubes.
When step 6 is completed, stir these ingredients into the pot containing the
lamb. Simmer, covered, for 15 minutes.
Begin this step as soon as the carrots and turnips start simmering in step 7.
Put the couscous pellets in a 2 to 3 (2 to 3 quart) pan. Pour cold tap water into the pan
until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10
minutes.
Pour
the couscous into a sieve, discarding the water. Return the couscous to its
soaking pan. Slowly strain 5 deciliters or two cups of the broth from the large pot into the
couscous. Bring this mixture to a simmer. Cover, and cook for 5 minutes over low
heat.
Slice
the zucchini into 2 centimeter or 3/4 inch cubes and the peppers into 1/2
centimeter or 1/4 inch thick rings. When
step 7 is completed, stir in both ingredients and simmer the mixture, covered,
for 10 minutes.
It
should be time to turn off the heat under the simmering couscous pellets as soon
as the zucchini and pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour
off any remaining liquid.
Mound
the couscous pellets in the center of a warm, large serving platter. Using a
slotted spoon, remove the meat and vegetables from the pot and neatly arrange
them around the mound.
