Name: Couscous K’dra with Chick Peas and Raisins
Yield: Serves 6–8
Cuisine: Algerian
Ingredients: 100 g/¼ lb (½ cup) smen (or butter); 100 g/¼ lb (½ cup) chick peas, soaked overnight and drained; salt; 1 roasting (broiler/fryer) chicken (or 1.4 kg/3 lb shoulder of lamb), cut into pieces about 100 g/¼ lb each; 700 g/1½ lb (scant 5 cups) couscous; salt and freshly ground black pepper; ½ teaspoon each powdered saffron, cinnamon and sweet red pepper; ¼ teaspoon hot red pepper; 4 tablespoons olive oil; 4 Spanish onions, peeled and quartered; 175 g/6 oz (1 cup) black raisins, washed and drained; 175 g/6 oz (1 cup) yellow raisins, washed and drained; 16 strips grilled (broiled or barbecued) red pepper (or canned pimiento); 8 courgettes (zucchini), scraped; 8 turnips, scraped; 8 carrots, scraped; 4 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leafed (Italian) parsley

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

700 g/1½ lb (scant 5 cups) couscous
1 r

Africa
Morocco
Algeria
Tunisia
Marrakech
Main course
Mediterranean

Method

Rub chicken pieces with salt, rinse well and pat dry. Place prepared chicken (or lamb) in the bottom of a couscoussier or steamer. Add all the bouillon ingredients, with salt and freshly ground black pepper to taste. Add 1.2 L/2

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Couscous K’dra with Chick Peas and Raisins

Ingredients

Method

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