The tastiest, most inventive and most healthful foods are often found in remote corners of the world. The Souss region of southern Morocco certainly qualifies. Bordered on the north by the snowcapped Atlas Mountains and to the south by the Anti Atlas range, it’s a two-day drive from Casablanca. The mainstays of the diet are wheat and barley, greens, root vegetables, legumes, lamb and chicken.
A dish called tagine, a sort of stew, and its relative, couscous, are mainstays. Couscous may be eaten any day of the week, but it is always served on Friday, as part of a midday meal, after prayers. So on Friday mornings the market is full of shoppers, all buying vegetables for their couscous. The vegetables are combined with lamb, beef or chicken, and simmered in a stew in the bottom of the couscoussiere–a two-part pot with a steamer over a large saucepan. The couscous is sprinkled into the steamer above the stew.
The platter is placed steaming in the center of a low table. There are no plates or eating utensils; diners, using their right hands, eat directly from the platter, in the traditional style, making small balls of couscous and tossing them into their mouths.
COUSCOUS WITH SEVEN VEGETABLES
Preparation time: 40 minutes
Yield: 6 servings
Cooking time: 1-1 1/2 hours
3 carrots, peeled, cut into chunks
1 turnip, peeled, cut into chunks
1 small butternut squash, peeled, seeded, cut into chunks
1 small eggplant, cut crosswise into 1/2-inch slices
2 small zucchini, cut into chunks
2 tablespoons olive oil
2 onions, coarsely chopped
2 tomatoes, cut into wedges
1/2 pound beef shank or eye of round, trimmed, cut into 1-inch chunks
2 cloves garlic, minced
1 cup chopped cilantro leaves, loosely packed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 teaspoon cumin seeds, toasted, ground
1 teaspoon saffron threads, crushed
6 1/2 cups water
Salt
1/2 cup chopped parsley, preferably flat-leaf
2 cups instant couscous
1 to 2 tablespoons harissa, optional, see note
1. Fill large shallow bowl or container with cold water; drop in carrots, turnip, squash, eggplant and zucchini as each is prepared. Set aside.
2. Heat oil in Dutch oven or large heavy pot over medium-high heat. Add onions, half of the tomatoes, beef, garlic, half of the cilantro, black and red pepper and cumin. Stir until meat is completely browned, about 10 minutes.
3. Dissolve saffron in 1/2 cup of the water; add to meat. Add 3 1/2 cups of the water; heat to boil. Reduce heat to low; partly cover and simmer 10 minutes.
4. Add carrots, turnip and 1/2 teaspoon of the salt; return to simmer. Simmer gently, partly covered, 15 to 20 minutes.
5. Add squash and eggplant to stew. Simmer, uncovered, 20 minutes. Finely chop remaining cilantro; add to stew with zucchini, parsley and remaining tomatoes. Simmer 10 minutes. Adjust seasonings with salt and pepper.
6. Mix couscous and 1/2 teaspoon salt. Set aside. Heat remaining 2 1/2 cups water and 1/2 teaspoon salt to boil in small saucepan. Remove from heat; stir in couscous. Cover; let stand 10 minutes.
7. To serve, mound couscous in ring around edge of large platter, leaving space in center. Transfer vegetables and meat from pot to center of platter with slotted spoon. Ladle some of broth over platter. Place remaining broth in serving bowl; season with harissa, if desired.
Note: Harissa is a spicy paste of chilies and other seasonings. It is available at Treasure Island stores or by mail order from Sultan’s Delight, 800-852-5046.
Nutrition information per serving:
Calories …… 415 Fat …………. 7 g Cholesterol .. 20 mg
Sodium ….. 435 mg Carbohydrates .. 69 g Protein1 ……. 9 g
CHICKEN TAGINE WITH OLIVES AND ONIONS
Preparation time: 30 minutes
Cooking time: 40-50 minutes
Marinating time: 1 hour
Yield: 6 servings
1/2 cup fresh lemon juice
3 1/4 cups water
2 cloves garlic, minced
1 cut-up chicken, skinned, 3 to 3 1/2 pounds
1 1/2 teaspoons olive oil
2 jalapeno chilies, seeded, finely chopped
1 cup coarsely chopped parsley, preferably flat-leaf
1 tablespoon fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, plus more to taste
1/2 teaspoon each: turmeric, crushed saffron threads
2 onions, sliced 1/4-inch thick
1/2 cup medium Kalamata olives, pitted
Cooked couscous for serving
1. Combine lemon juice, 1/4 cup of the water and garlic in shallow, non-reactive baking dish. Add chicken pieces; cover with plastic wrap. Marinate in refrigerator, turning occasionally, 1 hour. Remove chicken from marinade; pat dry. Reserve marinade.
2. Heat oil in Dutch oven or large cast-iron pot over medium heat. Add chicken; sear until browned, turning frequently, 6 to 10 minutes. Add reserved marinade, jalapenos, parsley, thyme and pepper. Add 2 cups of the water; heat to simmer. Add salt; lower heat, cover and simmer 15 minutes.
3. Dissolve saffron and turmeric in 1 cup water in saucepan. Add onions; heat just to boil. Lower heat; cover and simmer until onions are tender and yellow, 8 to 10 minutes.
4. Place onions, cooking liquid and olives over chicken. Partly cover; simmer until chicken is tender and falling from bone, 10 to 15 minutes.
5. Transfer chicken pieces to large, shallow serving bowl; arrange onion slices and olives over chicken. Pour broth over chicken. Serve with couscous.
Nutrition information per serving:
Calories …… 275 Fat ……….. 11 g Cholesterol .. 100 mg
Sodium ….. 350 mg Carbohydrates .. 9 g Protein …….. 34 g
