Moroccan Couscous
🛒Ingredients (Grocery List)
4 Onions, quartered lengthwise
Pinch of Saffron threads
Salt
3 cups of Chicken Broth
1/2 cup Olive Oil
3 tbsp Tomato Paste
3 tbsp Harissa, plus more for serving
3 Garlic cloves, crushed
2 Carrots, peeled and halved lengthwise
2 Turnips, peeled and halved lengthwise
3-pound Chicken, cut into 8 serving pieces
4 small Zucchini, cut into 2 inches lengths
2 Tomatoes, coarsely chopped
1 to 2 tsp Ras EL Hanout
1 tsp Ground Cumin
8 tbsp Butter, cut into 1/4-inch dice
2 cups Couscous
1 cup fresh or frozen Peas
1 cup canned Chickpea, drained and rinsed
1/2-pound Golden Raisins
2 peeled Roasted Peppers
🍴Serves: 4 to 6
⏰Prep Time: 20 min
⏱️Cook Time: 70 min
🥣Instructions
1. In a flameproof casserole, combine 2 quarts of Water with the Onions, Saffron, Salt, Olive Oil, Tomato Paste, the 3 tablespoons of Harissa, and the Garlic. Cover and bring to a simmer over medium high heat, then reduce the heat to low and cook for 30 minutes.
2. Add the Carrots, Turnips, and Chicken and cook for 1 hour. Add the Zucchini, Tomatoes, Ras El Hanout, and the Cumin, and cook for 30 minutes.
3. Meanwhile, in a large saucepan, melt 1 1/2 tablespoons of the Butter over medium heat. Add the Couscous and cook, stirring, until lightly toasted, about 3 minutes. Stir in 2 cups of Water, 1 cup of chicken Broth and a large pinch of Salt and bring to a boil. Cover, remove from the heat, and let stand until the liquid has been absorbed, about 10 minutes. Fluff with a fork.
4. In a medium saucepan, combine 2 cups of Chicken Broth with the Peas, Chickpeas, Raisins, roasted Peppers, and Harissa to taste; heat through.
5. Mound the Couscous in a large, warmed serving dish and dot with the remaining 6 1/2 tablespoons of Butter. Add the meat and vegetables to a warmed serving dish and moisten with some of the broth. Serve the Couscous, meat and vegetables, passing more Harissa at the table.
