Couscous
Couscous is generally made with large chunks of meat and vegetables. However, they can also be cut into smaller pieces- this way it comes out like more of a soup, particularly if it’s served without semolina.
If possible, use fresh cilantro with roots attached for this recipe. For a slightly different version, replace the spices with the same amount of our Couscous Blend. Of course, the vegetables may vary according to the season.
Ingredients
- 2 lb chicken pieces
- 2 lb lamb shoulder, cubed
- 2 onions
- 1 bunch cilantro
- 1 Tbsp coriander seeds
- ½ tsp cinnamon
- ½ tsp black pepper
- ½ tsp dry ginger
- 3 Tbsp paprika
- 1 pinch saffron or ½ tsp turmeric
- Salt to taste
- ½ cabbage
- 2 medium turnips
- 2 small eggplants
- 3 zucchini
- 2 tomatoes
- 1 cup squash
- 1 cup green beans
- Cilantro, for garnish
- Fresh mint, for garnish
Method
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1
Rinse chicken and lamb in cold running water. Fill a large pot with 20 cups of water. Place the lamb in the pot. Bring to a boil and skim. Add cilantro and onions. Grind spices and add to the pot. Salt, reduce heat and simmer for 1 hour.
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2
Add chicken. Continue simmering for another 45 minutes.
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3
Remove the onion and cilantro. Add raw vegetables, starting with the ones that take the longest to cook, like turnips or carrots.
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4
Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.
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5
Serve in bowls. Salt, if needed, and garnish with cilantro and mint.
A variation of the Gaspesian pot-au-feu from The Spice Trekkers Cook at Home
