Couscous Chick Chick

Moroccan Chicken Stew with Wheat Pellets

Preparation info

  • Serves


    • Difficulty


Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

In order to make a couscous, you need two things you might not have at home if you aren’t a Berber. Go to a health food store and buy some couscous, a wheat product invented in North Africa. When you have a supply of those golden-yellow, highly absorbent tiny pellets, you’ll want to steam them over a simmering stew in an ingenious cookpot called, unimaginatively, a cous-coussière. Mine is aluminum and has a high, gracefully swelling lower vessel known in Morocco either as the tanj