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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
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 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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