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February 1, 2005


Yellow, the added bonus

IMG_1261.jpgNot enough that your food should be lukewarm, filling, and vaguely tasty? The true connoisseur requires more out of her dinner- she requires…a highly potent wood stain.

I am referring of course to anything containing Turmeric, one tiny touch of which will turn your skin, your counter, your rug, and the good-looking guy standing next to you a fluorescent, indelible yellow color.

But tragically, this tasty but aesthetically dangerous powder is the key ingredient in Moraccan Couscous. The good-looking guy standing next to you is just going to have to learn to put on an apron.

Moroccan Couscous compliments of my mom

  1. Heat oil in a large pot. Add four chicken thighs, 1-2 lbs of lamb stew (optional), and two medium quartered onions. Cook 3-4 minutes until lightly browned.

  2. Add 1.5 tsp of lethal lethal turmeric, two tablespoons of cinnamon, 3 sprigs of parsley and a pinch of saffron (if you have it). Stir gently.

  3. Add a can of tomatoes, and enough chicken broth to cover everything about 3/4. Simmer about 1/2 hour.

  4. Add three chunked carrots and two chunked turnips. Cook 10 mins, then add three chunked zucchinis. Cook another 10 minutes.

  5. Add a can of drained chickpeas to the pot, salt to taste, cook another 5 minutes.

  6. Cook a package of couscous according to the directions on the package. Or let the good-looking guy standing next to you do it so he feels like he’s contributing.

To serve: Fluff couscous with a fork. Place 1 cup grain the bottom of a flat-bottomed dish. Mound chicken and vegetables in the center.

Posted by zaf at February 1, 2005 9:22 AM

 

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Comments

There is a solution to the turmeric stain. There is a product called X-14 (scary) which you can find at your local supermarket. It is labeled for "mildew removal and prevention" and it's a nasty bleaching solution for use on tile.

Spritz a little on the stain and wipe it up as soon as the stain fades or it will start to bleach the counter. Don't get any on your skin.
It's pulled up stains that have been in the apartment longer than I have.

Posted by: WINDC at February 1, 2005 11:52 AM

You can add major flavor to your couscous by preparing the grains as follows:

Measure desired ammount of dry couscous (rosting your own bulgur is of course preferred, but it is also a pain) onto a good sized square of cheesecloth. Tie up into a bag (pulling the four corners up together, etc.), with plenty of extra room above the couscous.

When you have about 10 minutes left on your simmering pot of broth, add the bag of couscous (if possible, it should be suspended - not in the liquid, but in the steam - if not, only leave in 5 minutes).

The steam will cook the couscous, and infuse it with the essence of whatever you're going to use to top it.

Posted by: Michael at February 1, 2005 4:11 PM

 

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February 1, 2005