Moroccan Couscous
By: Isabelle Mazzoni
Published: Wednesday, December 2, 2009 - 11:47pm

Ingredients




4 stalks of celery
3 carrots
1 onion
1 eggplant
2 turnips
1 green bell pepper
5 ripe tomatoes
1 can of chick peas (fresh one are better but will require more cooking time)
Parsley
Zucchini
Garlic
Raisins
Chicken broth
Harissa
3 Chicken legs (separate drumstick from thigh)
4 inches bone  lamb cutlets
Cinnamon
Clove
Allspice
Caraway
Ginger 
Cardamom
Nutmeg
Paprika
Turmeric
Saffron
Coriander
Cayenne Pepper
Sumac
and of course salt and pepper

Preparation

1 I start by searing all my meat in my favorite stew pot with a bit of olive oil and then set them aside. 2 In the same pot I sauteed my onions thickly sliced and added the spices, let them bloom for a minute and deglaze the pan with chicken stock (you can use lamb stock too, I had some home-made chicken stock available, that’s what I used.) 3 Then return the meat to the pot and add all your ingredients, except the Zucchini and the eggplant that I will add only at the end so they don’t get too mushy. Cover and steam until the meat is really tender and almost falling of the bone. 4 Then add your zucchini and eggplant, finish to cook for about 15 minutes. 5 All I could find in San Francisco is pre-cooked couscous, which  I don’t like because the grain really stick together a lot. I would soak the couscous in chicken stock and then rub the grain in my hand with some oil or butter to separate and finish them by steaming them until nice and fluff.  Here I just cooked the pre-cooked couscous in a bit of chicken stock.

About


Don’t be scared by the list of ingredients, this is not complicated dish to make and it’s so good. If you are looking for comfort food this is the best!
Tell me, when is the last time you said to your friends “come over I am making Moroccan style couscous?”