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Combo Couscous

2 c Couscous, packaged
1 lb Chicken, veal, beef, goat, or lamb
1 md Onion; wedged
1 md Tomato; wedged
1/2 md Turnip, peeled; cut into pieces
1/2 Cabbage; wedged
2 md Carrots; sliced lengthwise
1 md Zucchini; cut into pieces
1/4 c Raisins
1 ts Cinnamon; ground
1/2 ts Black pepper; ground
2 ts Parsley; dried
2 tb Peanut oil; for couscous
1 tb Peanut oil; for soup


1) In a large pot, put 5 cups of water, 1 tablespoon of oil, meat, onion, tomato, cinnamon, pepper, and parsley. Bring to a boil and then simmer for 45 minutes.

2) Meanwhile, place the couscous in a large bowl and sprinkle with 2 tablespoons of oil. Mix with 2 cups of water, and then rub the mixture between the palms of your hands to separate the grains. Let stand for 30 minutes or longer.

3) Add the cabbage and zucchini to the large pot. Bring to low boil for 10

minutes.

4) Put the couscous in a sieve. Make a well in the centre of the mixture so that the steam will circulate while cooking.

5) Put the turnip, carrots, and potatoes in the large pot. Then place the sieve in the top of the pot, above the cooking liquid. Place a cloth over the top of the pot and secure it with the lid. Steam over low heat for 30

minutes.

6) Place the couscous back in the large bowl. Mix in 1/4 cup of soup liquid to slightly moisten. Then mound the couscous on a platter and sprinkle with the raisons. Serve with the soup.

Variations: Use different vegetables. Place the cooked meat and vegetables on top of the couscous to serve. Sprinkle 1 cup of cooked chick peas on the couscous.


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