Couscous

Name: Couscous
Yield: For 10 people
Cuisine: France
Ingredients: 3 large heads green cabbage, quartered; 2 pounds couscous grain; ½ pound of chickpeas, cooked or canned; 2 pounds lamb, shoulder or breast; 3 tablespoons olive oil; freshly ground pepper; 5 carrots, peeled; 1 celery stalk, cut into 2-inch sticks; 1 can Harissa sauce or Tabasco sauce; 1 6-pound chicken; 2 pounds short ribs of beef; 1 clove; 10 zucchini, seeded, or 1 pumpkin, peeled, seeded, and cut into large pieces; salt; 2 beef or lamb bones; 4 chili peppers, minced, or 2 teaspoons cayenne pepper; 4 tomatoes, fresh or canned, chopped; 5 onions (1 minced, 4 peeled and left whole); 8 medium-sized turnips, peeled; ¼ pound sweet butter; 1 cup Sauce Tomate

Couscous with Chicken, Meat, Vegetables, and a Hot Sauce

Preparation info

For
10
people

Difficulty
Complex

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

Although couscous is originally a North African dish, it has been incorporated in the Provence repertory for so long that it is now a traditional part of the cuisine.

Like aïoli and bouillabaisse, couscous is a spectacular creation, a feast in itself. It consists of many foods served on different platters containing meat and vegetables, chicken and carrots, the couscous grain itself, and the chickpeas. The assortment of dishes is served with a bowl of broth and

Ingredients

Europe
France
Dinner
Mediterranean
Spicy

Ingredients

Method