Couscous Marakesh

    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
    1/2 tsp. SAFFRON
    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.