European Stars and Stripes (Newspaper) - February 13, 1993, Darmstadt, Hesse Couscous a taste of North Africa a to France by John Taylor staff writer Ous bus is the National dish of Northern Africa but it s not necessary to go there to try it during their colonial Days in Morocco Algeria and Tunisia the French swapped culinary tips with the africans. Now couscous restaurants Are found in Many French and other european cities especially in places like Paris where there Are Large groups of african immigrants. The dish is a meat and vegetable Stew served Over steamed Semolina Fine pellets made from wheat flour called couscous which gives the meal its name. The Stew has some Basic ingredients but it can include any number and variety of vegetables making it easy to stretch if More than the expected number of guests or customers Stop in for dinner. The vegetables usually include chickpeas and chunks of Zucchini turnips carrots celery and onions. The recommended meat in most cases is Lamb although Chicken beef and spicy Serguez sausages Are also used As Long As they Are Tough enough Terstand up to simmering in a Broth without falling apart often More than one kind of meat is used and in the Case of couscous Royal All can be included in the Stew. Seasonings vary depending upon the Cook. A moroccan couscous often uses Saffron algerians flavor their Broth with tomatoes tunisians who prefer More fiery food add Ginger and Chili peppers and serve the dish with Marissa a red sauce made from Pimento that can leave the Mouth burning. True couscous is made in a couscous Ier a Large pot topped by a dose fitting Metal Sieve or smaller perforated pot. The meat and vegetables Are simmered in the Bottom while the Semolina is steamed in the top. The Broth and the Semolina never touch until the dish is served. It also features very Light grains of couscous made by adding a Little salted water to the Semolina and rolling it with the Palm of the hand so that the grains separate completely. One Cook warned Sis Michael Abrams besides the required vegetables this couscous meal has Chi Ken and sausage. Saturday february 13, 1993 that the couscous should be free of stickiness and As free flowing As but Don t let the absence of a couscous Ier or the warnings about Sticky couscous Stop you from trying this dish at Home. It is possible to Rig up a cooking substitute by using a heavy Stew pot and a snug Metal colander lined with a Fine cloth. Precooked Semolina is available and can be prepared by adding about a pint of water to a Pound of couscous and letting it stand for 10 minutes. Then heat it Over a Low flame add butter and fluff repeatedly with a Fork. It May not flow like Sand but it tastes Fine. Couscous can be purchased at Many food stores especially those specializing in Mideast products. Its Bland taste makes it popular both with children who normally reject unusual foods and with adventurous diners who want a Good base for exotic toppings. Couscous is often served with wine a moroccan red or Rose seems to be preferred or mint Tea. Mumm the stars and stripes Many Paris restaurants have couscous on their menus but for the real thing look for one that specializes in it. One recommended place is at 7 Rue de Meaux and goes by the unlikely name of be Bacchus. Its name and decor imply it is in a former italian restaurant but its menu the music coming from the bar and the food indicate it is the real thing. The restaurant is a fairly Short walk from the colonel Fabien Stop on them6tro. The waiter served the Semolina and Stew in separate bowls both of which he offered repeatedly to refill. They were preceded by an appetizer of marinated olives sliced red peppers raw carrots and whole hot peppers and accompanied by a red wine and after dinner drinks on the House. Couscous is filling and fairly inexpensive. A meal for two of Chicken couscous a couscous Royal two liners of House wine and a tip came to less than $40. A single serving is available at Many restaurants in Paris for Between $6 and $10. Recipes a guide to algerian Lamb couscous the following recipe is for an algerian couscous from the world Atlas of food. 1/4 cup chickpeas soaked overnight 1 Pound couscous 2 pounds lean Lamb Cut into 1-Inch cubes 2 carrots Cut into Large pieces 1 onion quartered 3 Bay leaves 4 Tablespoons Tomato Puree 3 Teaspoon Salt 1v& Teaspoons ground chill Pepper 1 Teaspoon ground Ginger 2 Teaspoons ground cumin 4 Tablespoons Olive Oil 8 celery stalks Cut into Large pieces 2 Zucchini Cut into Large pieces 2 Leeks White parts Only Cut into Large pieces 2 Green peppers Cut in half and seeded 2 eggplants Cut into Large pieces v4 cup raisins 2 Tablespoons butter put chickpeas in a Saucepan cover with water boil for 90 minutes or until almost tender. Meanwhile pour the couscous on a tray or cookie Sheet. Sprinkle with warm salted water. Work lightly Between fingers so that each Grain is separate moistened and beginning to swell. Let the couscous rest for 15 minutes. Repeat process three times. Drain chickpeas and place them in the Bottom of the couscous Erwith the Lamb carrots and onion. Pour in enough water to cover and bring to boil. Reduce heat and simmer for about 30 minutes. Add Bay leaves Tomato pure Salt ground Chili Pepper Ginger cumin Oil celery turnips and Zucchini. Put the couscous in the upper pan of the couscous Ier and place it on top of the lower pan. Make sure that the liquid in the lower pan cannot enter the upper pan or the couscous will become Lumpy. Cover the couscous Ier and place it Over heat. Simmer for 15 to 20 minutes or until vegetables Are half cooked. Add Leeks peppers eggplants and raisins to the Stew and add the butter to the couscous. Continue cooking for 15-20 minutes or until the meat and vegetables Are tender. Do not overcook or vegetables will disintegrate. Stir couscous with a Fork to ensure an even distribution of the butter. To serve pile couscous on a Large heated Platter make a Well in the Center and spoon the vegetables and meat plus some of the sauce Over it. Couscous Terrero couscous often comes precooked. \7
