Couscous Coup

Couscous is a pasta shaped like grain, but the word couscous also refers to a North African dish that combines the pasta with a flavorful meat, chicken or vegetable melange.

Traditionally, couscous is steamed in a pot known as a couscoussiere . It cooks over the stew with which it will be served, so the aromas of the stew permeate the grains. While we realize that our microwave rendition is not completely authentic, it is a practical method for a busy family.

We have found that the microwave method, using packaged uncooked or precooked couscous, works well and is perfectly delicious. The couscous cooks so quickly that it can be made during the standing time of the stew.

Couscous isn’t really couscous unless it’s served with the traditional hot sauce Harissa. Our recipe makes a very small amount, but it’s very hot so you shouldn’t need too much. Try making it at least once to get the full effect of this wonderful dish.

An all-vegetable version of the classic couscous.

MOROCCAN VEGETABLE TAJINE

1 tablespoon olive oil

1 large onion, coarsely chopped

1 clove garlic, peeled and minced

2 medium carrots, peeled and cut into 1/2-inch chunks

1 (16-ounce) can stewed tomatoes, drained

1 (16-ounce) can garbanzo beans, undrained

2 medium zucchini, cut into 1/2-inch cubes

1 sweet red, yellow or green pepper, cored, seeded and cut into 1/2-inch squares

1 teaspoon ground cumin or 1 tablespoon cumin seeds

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 teaspoon ground turmeric

1/2 teaspoon salt, optional

1/4 teaspoon black pepper

1 fresh or pickled jalapeno chile, chopped, optional

2 1/2 cups Cooked Couscous

Juice of 1 lemon

1/4 cup chopped parsley

Harissa or hot pepper sauce, optional

Combine olive oil, onion, garlic and carrots in 3-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly on 1 side. Microwave on HIGH (100% power) until vegetables are tender-crisp, 4 to 6 minutes.

Add tomatoes, garbanzo beans, zucchini, sweet pepper, cumin, ginger, cinnamon, turmeric, salt, pepper and jalapeno. Stir well. Cover again and microwave on HIGH 8 to 10 minutes, stirring once.

Serve vegetables over bed of Cooked Couscous. Sprinkle with lemon juice and parsley. Pass Harissa separately. Makes 4 to 6 servings.

Cooked Couscous

1 cup couscous

1 tablespoon olive oil

1/4 teaspoon freshly ground black pepper, optional

1/4 teaspoon ground allspice, optional

1 1/2 cups water

Combine couscous and olive oil in 2-quart microwave-proof casserole and stir until all grains are coated well. (This prevents them from sticking together.) Stir in pepper and allspice. Microwave, uncovered, on HIGH (100% power) 1 minute. Stir well.

Pour in water and stir. Microwave, uncovered, on HIGH until water is absorbed and grains are tender, 2 to 3 minutes. Makes about 2 1/2 cups.

Harissa

2 cloves garlic, peeled

2 jalapeno chiles

1 teaspoon crushed hot red pepper

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

Combine garlic, jalapenos, crushed red pepper, cumin, black pepper and olive oil in blender or food processor. Blend until minced. (If using food processor, start machine and add garlic, 1 clove at time, to mince. Add jalapenos, pepper flakes, cumin, black pepper and olive oil. Use rubber spatula to scrape ingredients down from sides of processor to blend.) Or chop by hand, first mincing garlic and peppers then stirring in remaining ingredients. Makes about 2 tablespoons.

ALGERIAN COUSCOUS WITH CHICKEN LEGS AND VEGETABLES

1 teaspoon olive oil

1 medium onion, coarsely chopped

1 clove garlic, peeled and minced

1 medium carrot, peeled and cut into 1/2-inch chunks

1 (16-ounce) can stewed tomatoes, drained

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon ground black pepper

1/2 teaspoon salt

4 to 6 chicken legs

1 (10 1/2-ounce) can garbanzo beans, drained

1 small zucchini, cut into 1/2-inch slices

2 1/2 cups Cooked Couscous

Chopped parsley or mint, optional

Fresh lemon juice, optional

Harissa or hot pepper sauce, optional

Combine oil, onion, garlic and carrot in 3-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH (100% power) until vegetables are tender-crisp, 3 to 5 minutes.

Stir in tomatoes, ginger, cinnamon, black pepper and salt. Place chicken legs, with thicker sections toward outside of dish, over vegetable mixture. Cover again and microwave on HIGH 10 minutes.

Move chicken legs to 1 side and stir garbanzo beans and zucchini into vegetable mixture. Turn chicken legs over, keeping thicker sections positioned toward outside of dish. Cover again and microwave on HIGH until chicken is tender, 10 to 14 minutes. Set aside and let stand, covered, while cooking Couscous.

To serve, divide Cooked Couscous between 4 dinner plates, forming mound on each. Place 1 to 2 chicken legs on each plate and divide vegetable mixture among plates, spooning vegetables and juices around Couscous. Serve with chopped parsley, lemon juice and Harissa. Makes 4 servings.