Thursday, September 30, 2010


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
tomatoes, quartered
in large slices: zuccini
winter squash or pumpkin
'bouquet garni' of parsley  and coriander
hot pepper, whole

salt, pepper
saffron, mostly for color
ground ginger

olive oil, canola oil, and some water

Put the cous-cous in a bowl, add water to moisten, let soak for a few minutes and fluff with your hands.

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.

The cous-cous goes on the plate first, then the chicken, followed by the vegetables and finally the sauce that is what remains in the pot.

Lilly, Alli, Alison, Yasmine (left to right)


Tom said...

Wow! Looks great. I especially like the cous-cousier. What a great name for a cooking implement!

Amy said...

You realize you are setting yourself up for cooking again for all of us when you get home :) That looks delicious!