How to Make Morrocan Cous-Cous.
This is a pretty famous dish in Israel. Cous-cous itself is a semolina grain mixed with flour. We can buy it already mixed but it is truly amazing when made from scratch. I'm sure you could have guessed that Miriam makes her own! Randi, however buys it. The whole dish which consists of a soup like stew which is served over it, is still called Cous-Cous. And it is a favorite dish amongst Moroccans and Israelis. I mentioned that for every dish you taste in Israel, there are at least 10 different varieties, with cous-cous there are less variations! The original is too good to improve on! This is not a difficult meal to prepare but it is a bit "labor intensive" I prefer to call it a "labor of love." Enjoy!
- 8 pieces chicken
- 1 can chickpeas
- 4 carrots, or the equivalent in baby carrots
- 2 sweet potatoes
- 2 annaheim peppers
- 1 large onion
- 2 turnips
- 1/2 cabbage
- 1/2 butternut squash
- 2 zucchini
- 1 handful cilantro
- 3 tablespoons powdered chicken soup
- 3 tablespoons sweet paprika
- 1 teaspoon spicy paprika
- 1 teaspoon turmeric
- 1 teaspoon salt, to taste
- 3 tablespoons olive oil
- Make sure you have plenty of time and space. I usually have 2 cutting boards and several knives ready. Now you are ready to get your vegetables prepared.
- Peel the sweet potatoes and cut into 3 inch slices. Cut the squash into big pieces leaving the skin on but removing the seeds. Cut the turnips into 5 or 6 pieces each. Peel and slice the carrots. Cut the onion into quarters. Slice the zucchini. Cut the cabbage making sure you include the heart. Chop the cilantro in half.
- Put the oil in the bottom of the pot, braise the chicken for a few minutes, then add the veggies, staring with the chick peas and ending with the zucchini. The reason for this is to keep the vegeatables that require the longest amount of cooking time on the bottom and the ones that will turn into mush on top.
- Add the seasoning and tomato sauce. Add water to cover plus an inch.
- Put it on a high heat until it starts to boil, then simmer for another hour and a half.
- While it is simmering, it's time to make the cous-cous! Boil 2 1/2 cups of water in a microwavable bowl. when finished, remove bowl from Microwave and mix in 2 1/2 cups of cous-cous. Cover and let it steam.
|Calories from Fat||135|
|% Daily Value *|
|Fat 15 g||23%|
|Carbohydrates 50 g||17%|
|Protein 16 g||32%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Ideas for amazing cous-cous!
I highly recommend this if you steam fine grains on a regular basis!
Much less expensive but cheesecloth would be necessary as the openings are way too big
Probably the best "steamer" I currently own!
This is the number one meal in my house. I used to make baby food from the vegetables in it. I was basically the first solid food my babies ate! Probably why they love it so much now! In one of my earlier hubs in this series, I talked about the neighbors gathering around Miriam's house. It was for this dish they gathered. Every friday afternoon, they would pull up every available crate, stool, barrel or chair and partake of the best cous-cous in the area! We just finished our dinner. Everyone is sated and full and we are hopefully breaking the next generation in!