Moroccan Couscous

Moroccan Cous Cous C - Jackie Milligan

Cous cous originated in Algeria. It is not known exactly how old the first cous cous recipe is but it is thought to be older than pasta. There are references to cous cous as far back as the 12th century and utensils resembling those used for rolling the semolina have been found dating as far back as the 10th century.

Cous cous is eaten in all parts of Northern Africa and the seasoning varies from country to country. Moroccan cous cous is the most widely known of all the styles.

In the U.S. if someone refers to cous cous, they are generally referring to the fluffy white semolina that has become a popular side dish in homes and many restaurants.

If you travel abroad and find cous cous on a restaurant menu, most likely what you will be served is a plate of heaven. Generally served on a large platter, cous cous is not only the semolina, it is also the name given to the delicious and highly seasoned stew that tops it.

The meat typically used in Moroccan cous cous is lamb and chicken but if you don't eat lamb, beef can be substituted .

Moroccan Cous Cous:

Ingredients:

• 1/2 to 3/4 lb. lamb stew meat
• 1/2 lb. chicken legs or boneless chicken breast diced
• 2 tbsp olive oil
• 1 lg onion diced
• 2 garlic cloves chopped
• 3 cups vegetable or chicken broth
• 2 carrots sliced
• 2 zucchini squash sliced
• 2 turnips cut into 1/2" pieces
• 1 sweet potato cut into 1/2" pieces
• 1 lg russet potato cut into 1/2 " pieces
• 1/2 cup golden raisins (Not everyone enjoys raisins in their stew. This is a traditional ingredient but feel free to leave it out)
• 1/4 tsp ground cinnamon
• 1/2 tsp curry powder
• 1 1/4 tsp cumin
• 1/2 tsp cardamom
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper
• 1/2 tsp ground coriander
• 1/4 tsp ground bay leaf
• 1 15 oz can garbanzo beans (drained)
• 1/4 cup chopped fresh mint (optional)

Method:

1. Heat olive oil in a large soup pot or dutch oven over med -high heat
2. Place meat in hot oil and brown
3. Add onion and garlic, cook till almost translucent
4. Pour in veggie or chicken broth
5. Add in carrots, sweet potato, turnips and potato.
6. Reduce heat to minimum and simmer 15 to 20 min until vegetables begin to become soft
7. Add in zucchini and garbanzo beans and continue to cook for 15 more minutes or until root vegetables are soft
8. Meanwhile prepare cous cous according to package directions, set aside but keep warm

Serving Cous Cous:

1. Scoop all of the cous cous onto a large serving platter mounding it a little in the center
2. Using a slotted spoon, dish out all of the meat and vegetables and place them on top of the cous cous
3. Pour just a little of the broth on top of the stew. Only enough broth to moisten the semolina should be used
4. Reserve the rest of the broth to serve on the side
5. Sprinkle with chopped mint

Jackie Milligan - My name is Jackie and I am a foodie. As a small child, my mother inspired me with the love of good fresh food made from scratch. I ...

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