As previously mentioned, Moroccan cuisine is extremely popular in France, and according to recent polls, couscous has become the number one favorite meal of French people. Each time I go back to France, I need to go to one of these little unpretentious Moroccan cafes or restaurants that serve traditional couscous. Since this is a family meal, the best couscous is served in non-fancy places.
To make up for the lack of good couscous joints in NYC, I decided to make my own. I read a number of recipes, and I can tell you that the traditional ones are a little painful and long to prepare! So I came up with my own recipe, which, if not totally by the book, tastes pretty good. You can serve this dish as a whole meal for vegans (just replace the chicken stock by vegetable bouillon), or grill some merguez, chicken kebabs, or even better, a butterflied leg of lamb. You can also make keftas and cook the meatballs in the couscous broth.
Ingredients (serves 8):
One onion, chopped
3 garlic cloves, chopped
2 celery stalks, cut in 1.5" parts
3 large carrots, cut in 1.5" parts and lengthwise in 2 or 4, depending on their size
3 turnips, cut in large cubes
3 tomatoes, cut in large cubes
3 zucchini, sliced in 1/2 " slices
One sweet potato
Some fresh cilantro
2 cubes of chicken bouillon
Ras el Hanout spice (available at Williams Sonoma and middle-eastern stores)
Couscous grain (I buy the Rice Select brand which cooks in 5 minutes)
Harissa (I buy the DEA brand which comes in tubes)
In a large dutch oven, heat one tbsp of olive oil, add the onions and cook on medium heat for a few minutes. Add the celery, carrots, turnips, garlic, sweet potato and tomatoes and cook for a few minutes more. Cover the vegetables with water, add the cubes of chicken bouillon, about one tsp of ras el hanout, and some salt (don't put too much as the chicken bouillon is already salty). Bring to a boil and cook on low heat,uncovered, for about 45 minutes. Add the zucchini and some fresh cilantro leaves, and cook for another 15 minutes. You want the zucchini to be fully cooked, but not mushy. Taste and adjust seasoning.
A few minutes before serving, prepare the couscous grain: in a saucepan, boil about one cup of water with salt, then add one tbsp of butter. Turn the heat off and once the butter is fully melted, add app. one cup of couscous grain, mix, cover and let rest for 5 minutes. Rake with a fork to separate the grains and make the couscous fluffy.
To serve the dish, place some couscous on each plate and generously cover with the vegetables and some broth. Pour about 1 tbsp of harrissa in a small cup, add a few tbsp of the vegetable broth, and let everyone help themselves with a small spoon. Be careful, harrissa is quite spicy!
