2 lb. chicken, lamb or fish or beef
3 carrots
3 onions
2 potatoes
salt
2 T. tomato paste
red pepper or harissa
green peppers
6 -oz. chick peas, soaked overnight
green beans
oil
* Any fresh vegetables you have are good in couscous. Winter squash, yams, and cauliflower are especially good additions.
Place couscous grains in a mixing bowl and pour a glass of salted water over them to soak.
Put 3 T. oil into a large pot and heat for about 3 minutes. Add the green peppers, whole. Peel and dice the onions and heat them until they turn slightly yellow. Remove the peppers and reserve. Add the meat, cut into pieces to the onions, and add tomato paste. Cook for 10-15 min., adding a little water from time to time to prevent sticking. Add 1/2 t. red pepper or harissa and pour in about 2 quarts of water, or to cover up to the mid-point of the pot, then add the chick peas.
After 20 minutes boiling, add the cut carrots, potatoes and green beans.
Pour the couscous grains into a sieve and hang the sieve over the steaming pot. Cover the pot, allowing the couscous to steam for 20 min. or until meat and vegetables are tender.
Put the couscous onto a large serving platter. Pour on a little sauce and allow it to soak in for about 5 min. Put meat, chick peas, carrots, potatoes and green peppers on top of couscous. Pour remaining sauce into bowl. Serve.
*Note: This recipe is traditional Tunisian Couscous. Moroccan and Algerian Couscous have cinnamon, saffron, turmeric and dried fruit in addition to the above.
Harissa is a thick hot pepper sauce.
