Couscous, the final course at a special meal, is served to satisfy guests so that no one leaves hungry. This steamed preparation takes a little longer than the instant method familiar to most Canadians but the plumper al dente texture is well worth the effort.
Ingredients
- 4 cups (1 L) chicken or vegetable stock
- 1 Spanish onion, thinly sliced
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) each salt, pepper and turmeric
- 1/2 cup (125 mL) sultana raisins
- 1/4 cup (50 mL) granulated sugar
- 1/4 cup (50 mL) butter
- 4 cups (1 L) couscous
- 1-1/2 lb (750 g) butternut squash
- 2 yellow or green zucchini
- 2 cups (500 mL) chickpeas, peeled if desired
- 2 tbsp (25 mL) chopped fresh parsley
Steps
- In steamer bottom, cover and bring stock, onion, ginger, salt, pepper and turmeric to boil; reduce heat and simmer for 30 minutes.
- Add raisins, sugar and butter; simmer until liquid is reduced by one-third, raisins are plumped and onion is translucent, about 15 minutes.
- Meanwhile, in large bowl, rinse couscous; strain and let stand in clean bowl for 20 minutes. With hands, break up lumps. Line top of steamer with cheesecloth; pour in one-quarter of the couscous.
- Meanwhile, peel and cut squash into 2-inch (5 cm) cubes. Halve zucchini lengthwise; cut into 2-inch (5 cm) pieces.
- Add squash, zucchini and chickpeas to reduced stock mixture; set steamer top in place. Cover and steam for 5 minutes. Add remaining couscous to top; steam until fluffy, about 20 minutes.
- Dump couscous onto centre of large platter or into shallow bowl; with spoon make well in centre. Using slotted spoon, arrange vegetables in well. Strain broth; pour over couscous. Sprinkle with parsley.
