Couscous

Serves 8

Put ingredients in pan, stir and saute over heat for a few minutes. You do not need to brown meat or onions. Add water to cover generously, about 2 quarts. Cover and cook about 45 min.s

• 1 ½ lb.s of meat, either 4 chicken legs, disjointed; or half chicken and half lamb
• oil to cover bottom of pan (¼ - ½ c.), may substitute butter for some
• 1 onion, sliced thin
• 1 tsp. fresh grated ginger, or more
• 1 tsp. turmeric
• ¼ tsp. cayenne pepper
• ½ tsp. each salt & pepper
• ¼ tsp. ground cinnamon

Add and cook for 20 minutes more.

• 4 carrots, cut into thirds
• 2 onions, cut into thirds
• 4 small turnips, cut into halves
• 4 medium new potatoes, cut into halves

Add and cook for 15 - 20 min.s more until all is tender. Cook for a total or about 1 ½ hours.

• 3 small zucchini, cut into thirds
• ½ c. currants; or raisins
• 1 can chickpeas, with liquid

Serve with couscous. You may garnish with toasted pinenuts; or slivered almonds. Offer pepper sauce for those who like it hotter.

Grain:
The grain is traditionally steamed over the stew, but with easily available quick cooking types, just prepare couscous following directions, substituting liquid from the stew for the water and oil. I usually cook 1 box for 4 people, 2 for this quantity of stew.

Source: combined several recipes in New York Times International Cook Book