I took a Moroccan cooking class the other night and learned how to make cous-cous for 30. Here are the ingredients and the basic process.
Simmer In a big pot for 45 minutes to 1 hour:
chicken, bone and skin in
onion, 1/8th size slices
in large slices: zuccini
winter squash or pumpkin
'bouquet garni' of parsley and corianderhot pepper, whole
saffron, mostly for color
olive oil, canola oil, and some water
Next, the cous-cous goes in a 'cous-cousier', where water boils on the bottom half and steams the cous-cous on the top half, which has little holes in the bottom, like a collander.
After 15 minutes or so, put the cous-cous back in the bowl and fluff again with your hands, this time with some salt and olive oil.
The cous-cous goes back in the cous-cousier once again until it is fully steamed.
|Lilly, Alli, Alison, Yasmine (left to right)|