Author: Marisa Lopez Chicote Chicken Couscous
Cous Cous is the National dish of several countries from Morocco to Tunisia through Algeria, the couscous speaks to everyone but is cooked a thousand different ways, according to seasonal products. This dish has charmed various European countries such as France, Spain, Italy and Portugal thanks to its taste and simplicity.
Semolina, various fresh vegetables, meat, a good broth of vegetables, and voila, you have a couscous!
There are different theories accepted as to the origin of couscous, but the most widespread, is the one that testifies to a Berber origin. But historians are divided on the exact origin of couscous and the date of its appearance in the Maghreb. Some of them affirm it is from China, others say from Eastern Africa from Sudan via Egypt.
After its appearance, each country in the Maghreb has adopted this concept to create their own recipe.
I was introduced to this delicious dish by a dear Moroccan friend, Aisha, she taught me how to make it and I have developed my own recipe with my touch as I do not like some of the traditional veggies that couscous used to have like pumpkin or turnips.
Couscous
- ½ kg couscous medium caliber
- 2 tablespoons olive oil or ghee
- 1.5 l water
- 2 to 3 tsp salt
- 2 tbsp soft butter
Chicken and Broth Seasoning
- 1 large whole chicken
- 1 large onion, coarsely chopped
- 3 fresh tomatoes, peeled and coarsely chopped
- 55 ml olive oil or vegetable oil
- 1.5 tbsp salt
- 1 tbsp ginger
- 1 tbsp pepper
- 1 tsp turmeric
- 1 handful parsley and cilantro sprigs, – tied into a bouquet
- 2 tsp of ghee
Veggies
- 100 g dried chickpeas, soaked overnight
- 1 small head of cabbage, cut in half or quartered
- 8 to 10 carrots, peeled – (cut in half lengthwise if large)
- 1 or 2 small tomatoes, peeled, seeded and quartered
- 1 or 2 small onions, cut in half – (can use some whole fresh pearl onions instead)
- 4 or 5 small zucchini, ends trimmed – (or 8-ball round, cut in half)
Optional Tafaya – Caramelized Onions and Raisins
- 70 g raisins, – soaked in water for 15 minutes
- 2 or 3 large onions, – preferably red
- 125 ml water
- 2 tbsp butter
- 2 tbsp honey
- 0.5 tsp pepper
- 0.5 tsp cinnamon
- 0.25 tsp ginger
- 0.25 tsp turmeric
- 1 pinch saffron threads, crumbled
- 1 pinch salt
- 1 tsp orange flower water – (optional)
Elaboration:
Ahead of Time
- Soak the dried chickpeas in a large bowl of water overnight. (Or, use a quick soak method: boil the dried chickpeas for 4 or 5 minutes, then turn off the heat and leave them to soak for an hour.)
- Wash and prep your vegetables. Start making the tfaya
- Set up an area to work with the couscous. In Morocco they use a gsaa (very wide, shallow serving and mixing dish), but another very large wide vessel or bowl can work. Have oil, water, salt, and butter out and ready. Lightly oil the steamer basket of a couscoussier.
The Broth
- Brown the chicken with the oil, onion, tomatoes and spices in the base of a couscoussier over medium-high heat. Continue cooking, uncovered and stirring frequently, for about 10 to 15 minutes, until a very thick and rich sauce begins to form.
- Add the soaked, drained chickpeas along with the parsley/cilantro bouquet and about 3 quarts (or liters) of water. Bring to a boil, cover, and cook over medium heat for about 30 minutes
First Steaming of the Couscous
- Drizzle 1/4 cup of oil over the couscous. Toss and roll the couscous around between your hands for a minute to distribute the oil evenly and break up any balls or clumps.
- Add 1 cup of water and work it into the couscous in the same way–tossing and rubbing the couscous until all is well blended and there are no clumps.
- Transfer the couscous to a lightly oiled steamer basket, taking care not to compress the grains in the process. Place the basket on the couscoussier and steam for 15 to 20 minutes, timing from when the steam first appears over the couscous.
Second Steaming of the Couscous
- Turn the couscous back into your gsaa or bowl. Allow it to cool briefly, then work in 1 cup of water, using the same tossing and turning as you did before. (You may need to use a wooden spoon if the couscous is too hot, but move to using your hands when it has cooled enough.)
- Add the salt in the same manner, then add in another 1 cup of water. Toss and roll and rub the couscous with your hands for a good minute or two, again making sure there are no balls.
- Transfer the couscous back to the steamer basket, again taking care not to compress or pack the grains.
- Add the onions, tomatoes to the couscous pot, then place the couscous basket on the couscoussier. Steam for 15 to 20 minutes, timing from when you first see steam emerge from the couscous.
Third and Final Steaming of the Couscous
- Turn the steamed couscous out into your bowl.
- Add the turnips and carrots to the pot; cover and allow them to cook for 15 minutes while you work with the couscous.
- In increments, work 2 to 3 cups of water into the couscous in the same manner as before–tossing and turning and rubbing the grains between your hands and making sure there are no clumps. Use only as much water as needed to make the couscous al dente.
- Taste the couscous for salt and add a little more if desired. Transfer half of the couscous to the steamer basket, again being careful not to pack the grains.
- Add the zucchini. Top with a little water if the level has dropped below the vegetables. Taste and adjust seasoning–it should be well flavored, a bit salty and peppery.
- Place the couscous basket back on the pot and cook until steam begins to emerge from the couscous. Gently add the remaining couscous to the basket and continue cooking. Once you see steam rise from the couscous, allow it to steam for another 10 to 15 minutes, or until light and fluffy and the latest additions of vegetables have cooked.
To make tafaya:
- Combine all tafaya ingredients (except for the orange flower water) in a small pot. Cover and simmer over medium-low heat until the onions and raisins are tender and liquids have reduced to a thick syrup, about 30 minutes to 1 hour. Stir occasionally, and add a small amount of water during cooking if it’s needed. An optional last step is to add a little bit of orange flower water to taste. Serve warm.
Serving the Couscous
- Turn the couscous out into your bowl and work in the butter.
- Add the ghee to the broth in the pot and swirl to incorporate.
- Work about 1 cup of broth into the couscous, tossing as you did before. Arrange the couscous into a large, shallow mound in your gsaa or on a deep serving platter. Make a large indentation in the middle to hold the meat.
- Retrieve the meat from the pot and place in the center of the couscous. Top it with the vegetables from the broth with a slotted spoon and arrange all around chicken (in pyramid fashion, if you like). Garnish with the chickpeas Drizzle several cups of broth carefully over the couscous. Offer the remaining broth in bowls on the side.
- Tafaya is optional and can be used as a garnish or served on the side. I like to add also almonds with the Tafaya
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