COOKING
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(for four people)
1/2 Kg Couscous
4 potatoes
3 carrots
4 green peppers
200 g chicken meat
2 tomatoes
1 Tsp tomato paste
4 Tsp olive oil
1 onion
1 leek
100 g broad beans
1 clove garlic
1 Tsp Harissa (chili paste)
salt & pepper
From the recipe of Dr.Faouzi Bouslama whose interview article is on page 3.
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Preparation: Quarter potatoes. Cut carrots, green peppers, leek and chicken meat roughly. Crush tomato and garlic. Chop half of onion and cut another half of onion roughly.
1. Heat olive oil in a pan, add chopped onions and cook over medium heat until onion is transparent.
2. Add chicken and seasoning with salt and pepper, stirring occasionally, then tomato paste, tomato, garlic and Harissa.
3. Stir in water and bring to boil.
4. When it starts to steam, place a steamer on top of the pan and spread washed couscous in the steamer and cover.
5. Add carrots, broad beans, leek and the rest of onion to the pan and cook.
6. Add potatoes and cook until potatoes are as tender as desired.
7. Taste and add salt and pepper if necessary.
8. Add green pepper before removing from the heat.
9. Pour the broth of the soup over couscous on a plate and serve vegetables of the soup se-parately. Arrange couscous with vegetables in individual bowls.
Couscous is steamed above the soup, so that it absorbs the scent of the soup, roughly for 40 ` 50 minutes altogether.
Note: Couscous is a small yellow grain made out of wheat.
Cous-cous as a dish is a typical food in Northern African countries, where it appears on the table once or twice a week.