Cous Cous

Ingredients (for the broth)

Lamb chops (2)

Chicken drumsticks (2)

Spicy sausages ("merguez")

1 large onion, chopped

1 garlic clove

2 courgettes, chopped

3 carrots, chopped

chick peas

1 pint of chicken stock

1 heaped teaspoon of couscous spices (or alternatively, mix cumin and cinammon)

Ingredients (for the cous cous grains)

20g of butter

1 cup of cous cous grains

Handful of raisins

Method (for the broth)

In a heavy pan, heat some oil

fry the onion gently until golden

add the meat and garlic

when the meat is sealed, add the vegetables

add the stock and the spices

simmer for 30 mins.

Just before serving, prepare the cous-cous grains

In a shallow pan or a wok, melt the butter

add the semoulina and raisins and salt, stirring quickly

when the butter is absorbed, add a cup of boiling water

cover, and let simmer until all the water is absorbed (this takes less than a minute)

Serving suggestion

Serve with a rosé wine.

Variation (pictured)

Merguez seems to be difficult to find in Scotland, and Cous Cous is a dish that is easy to play with so feel free to throw in just about any meat that you want. In the photo, we used lamb chops and turkey escalopes.

Photo of our variation of Cous Cous with lamb chops and turkey escalopes.
Taken: October 17^th 2004