Lamb Tagine with Dried Fruit
Chef Rogers’s Tabbouleh
Couscous With Beef and Vegetables
2 quarts Water (or beef broth)
1 Large yellow onion, chopped
1 Large tomato, diced
4 lbs Beef shoulder or Beef shank, cut into 2-inch pieces
1 bouquet Parsley
½ cup Olive oil
½ tsp Saffron
½ tsp Ground ginger
To taste Salt
1 tbsp Black pepper
24 ounces Couscous
1 lb Green and yellow zucchini, cut in half lengthwise
1 lb Baby carrots
1 lb Potatoes, peeled and cut into quarters
½ head Cabbage, diced
1 lb Peas, fresh or frozen
2 rutabagas, peeled and diced
2 Large turnips, peeled and cut into quarters
½ cup Butter, softened
2 or 3 Bay leaves and fresh thyme Whole jalapeños
1. Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on
medium high heat for 5 to 10 minutes.
2. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour.
3. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa).
4. Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cups to 3/4 cups of cold water on the couscous while it is in the bowl, to make the grains larger and soft.
5. Return to heat and steam for another 30 minutes.
6. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water.
7. Remove the meat from the couscousiere, cover and set aside.
8. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and
the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the
couscousiere from heat.
9. Return the couscous to a large bowl and add butter.
10. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls.
Rice University (Johnny Curet)