 |
||||
  Couscous with Six Vegetables
Joanne teaches Erik how to prepare a hearty couscous in the MOROCCAN episode. A few easy-to-follow steps produce an incredibly exotic meal. Episode 112, DVD Disc B
1 cup dry chick-peas
4 cups couscous 5 tablespoons unsalted butter 8 chicken thighs, excess fat trimmed, about 3 to 3 1/2 lb. Salt and freshly ground black pepper 4 large pinches saffron threads 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 4 large onions, peeled and quartered 2 cloves garlic, thinly sliced 15 sprigs cilantro, tied together with kitchen string 4 cinnamon sticks 5 tomatoes, peeled, seeded, quartered 4 carrots, peeled and cut into 1 to 2-inch lengths 1 pound turnip, scrubbed, cut into 1 to 2-inch pieces 1 small butternut squash, peeled, seeded removed and cut into 1-inch chunks 3 small zucchini, ends trimmed and cut into 1 to 2-inch lengths 1 fresh jalapeno pepper, halved 3 tablespoons chopped fresh cilantro 3 tablespoons chopped fresh flat-leaf parsley Harissa Sauce Sort through the chick-peas and discard any stones or debris Place in a bowl, cover with plenty of water and soak overnight. The next day, drain, place the chic-peas in a large saucepan, cover with water and cook over medium heat uncovered until tender, 1 hour. Drain. COUSCOUS STEP # 1 Place the couscous in a strainer and wash thoroughly with cold water. Spread the couscous in a large shallow roasting pan and let dry 10 minutes. With your fingertips, break up any lumps. In the bottom of a couscousiere, melt 2 tablespoons of the butter over medium high heat. Add the chicken thighs, 2 teaspoons salt, 1 teaspoon pepper, 2 pinches saffron, turmeric, cumin, onions, garlic, coriander, cinnamon sticks and tomatoes. Stir to mix. Cover and cook 5 minutes. Add the chick-peas and 6 cups water. Cover, reduce the heat to low and simmer 30 minutes. Add the carrots and turnip and continue to simmer 30 minutes. COUSCOUS STEP # 2 Place 2 pieces of cheesecloth in top of the couscousiere so that it comes up over sides. Place the couscous in the steamer and steam 20 minutes. COUSCOUS STEP # 3 After 20 minutes, dump the couscous into a large shallow roasting pan and spread it out. Mix 3/4 cup cold water and 1 1/2 teaspoon salt together until the salt melts. Sprinkle this mixture over the couscous. Break up the lumps and allow it to dry 10 minutes. COUSCOUS STEP # 4 Twenty-five minutes before serving, bring to a gentle boil. Add the butternut squash and jalapeno and simmer 5 minutes. Add zucchini and stir gently. Add the couscous back into steamer and steam the couscous 20 minutes. Mash 3 tablespoons of the remaining butter and the remaining 2 pinches saffron together. To serve, spread couscous on a large platter. Dot with butter and fluff with a fork to mix. Make a well in center and place vegetables and chicken in well. Moisten the couscous with a few ladles of broth and garnish with chopped herbs. Serve immediately with the remaining broth and harissa sauce. Serves 10 |
||||