How to cook berber couscous

Berber cuisine varies according to region, but traditional dishes include couscous and tagine. Couscous, a blend of steamed semolina wheat now eaten throughout the world, is thought to have originated with Berber people. Tagine is a form of stew cooked in a heavy clay pot. Berber tagines usually consist of lamb, apricots and dates, cooked with a blend of spices such as cinnamon and cumin. Pastilla is another traditional Berber dish: a complex pie, made from the meat of young pigeons and crisp pastry.

NOTES : You may use 3 pounds lamb or beef, or half meat and half chicken

Choose seven vegetables out of those listed--onions and tomatoes

VARIATIONS:

You may add 1/2 cup raisins or pitted dates towards the end.

Other possible flavorings are 1/2 t. ground ginger, 1 1/2 t. ground cinnamon, and 1 t. ground coriander.

Morocco put in runner beans and green peas.

Ingredients :

5 cups couscous

5 cups warm water

2 teaspoons salt

4 tablespoons vegetable oil

4 tablespoons butter == or more oil

==FOR THE STEW==

3 KG lamb, cubed  see note

2 large onion ==cut in slices

1 1/4 cups chickpeas == soak overnight

3 tablespoons sunflower oil

pepper ==to taste

1/2 teaspoon saffron threads

salt == to taste

5 whole tomatoes ==quartered

1 pound carrots == cut in half

1 pound turnips ==peeled & quartered

1 small cabbage == cut into 2 chunks

1 pound zucchini ==cut into 2 chunks

1/2 pound fava beans == shelled

2 each fennel bulbs == quartered

1 pound pumpkin cubes == peeled

1/2 pound eggplant == cut in pieces

2 each bell peppers == cut in ribbons

2 each chili peppers

1 cup cilantro == chopped

1 cup Italian parsley ==chopped

2 teaspoons harissa ==moroccan red pepper sauce ==or to taste

Preparation :

Put the couscous in a wide oven dish so that the grains are not squashed

on top of each other. Gradually add the warm salted water, stirring all

the time so that it is absorbed evenly. Keep fluffing up the grain with a

fork and breaking up any lumps (as the grains stick together). After about

10-15 minutes, when the grain is plump and tender, mix in the vegetable

oil and rub the grain between your hands above the bowl, to air it and

break up any lumps.

Put the meats in a large pan with the onions and the drained chickpeas.

If you are using canned ones, leave them out now and put them in towards

the end of the cooking. Cover with about 3 quarts water, add the oil,

pepper and saffron, and simmer, covered, for 1 hour. Add salt, the

tomatoes, carrots and turnips, and cook for 1/2 hour more, or until the

meats are very tender.

Add the remaining ingredients except the harissa and more water--you need

to have plenty of broth--and cook a further 1/2 hour.

Make a hot, peppery sauce to accompany. Take 3 ladles of broth from the

stew and stir in the harissa or 2 tablespoons paprika and 1 teaspoon

ground chili pepper, or more to taste--enough to make it very strong and

fiery.

Put the couscous, uncovered, in a preheated 400 degree F. oven and heat

through for 15-20 minutes, until very hot.

To serve, pile the couscous onto a large round dish. Add butter or more

oil and work it into the grain as it melts. Shape it into a mound with a

pit or crater at the top. Arrange the meat at the top and the vegetables

down the sides, and pour a little broth all over.

Serve the broth in a separate bowl. Pass the broth and the hot, peppery

sauce round for people to help themselves.

A French way of serving is to present the couscous separately, and the

meat and vegetables with the broth in a large bowl.
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