Another North African dish from Vegetarian Journal:
Tadjeen Gnaoua (Berber Style Vegetable Stew)
This stew is hot and spicy with hints of sweetness. Serve over toasted
couscous.
1 quart boiling water
1/2 teaspoon salt
4 teaspoons mock chicken broth (available at HFS)
1 cup small white turnips cut into chunks
1 cup carrots peeled and cut into chunks
1 cup zucchini traimmed and cut into cubes
1 cup white potatoes, washed and cut into cubes
1 large onion roughly chopped
1 clove crushed garlic
1 15 1/2 ounce can chickpeas, drained
1 1/2 cups chopped fresh coriander (cilantro)
1 teaspoon ground black pepper
1 teaspoon cayenne
1 teaspoon ground giner
1/4 teaspoon pulverized saffron
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon ground nutmet
1 teaspoon ground allspice
1 cup black raisins (I used golden raisins)
Bring salted water to a boil. Add the broth, turnips, carrots,
zucchini, potatoes, onion, garlic, chickpease and coriander leaves
(cilantro). Bring water back to a boil. Add spices and raisins. Cook
until the vegetables are tender stirring occasionally.
Toasted Couscous
Vite Vite
Serves 2
(author's notes)
Regular couscous has a pasta-like flavor, while this method gives the
grains a nutty and smoky flavor which I prefer. I offer it because it
is so different. If you want to make regular couscous, simply follow
the instructions on the package. For this recipe the ratio of couscous
to water is always 1:1.5, so you can make any amount you
want.
1 cup medium-size couscous
1 1/2 cups boiling water
Toast the couscous over a low flame in a medium-weight frying pan
without oil or shortening, stirring or shaking vigorously so the
granules don't stick to the bottom. When you smell the rich flavor of
the semolina, now slightly darkened and tanned, drop the contents into
a deep, covered casserole dish. Add the boiling water immediately.
Cover and let the couscous steam for ten minutes. (Warning: do not
lift the top of the casserole dish for a peek, as this seemingly
innocuous action will make for lumpy couscous.)
After 10 minutes remove the cover from the casserole dish, and then
fluff the couscous with a wooden fork or chopsticks. Serve hot under
the "face" of the stew in the above recipe.
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