Couscous time

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

It’s couscous season! Zucchinis are hopping, and the weather is fine. Every summer-into-fall, I forget how easy a good couscous is. Take a package of chicken thighs and three lamb shanks (ask the butcher to saw the shanks into three or four pieces each). Put them in a big pot, with lots of water to cover. Bring to a simmer, and skim. Add in a diced onion, four or five carrots (peeled and cut into big chunks) and a few turnips (also peeled and cut in chunks), plus a healthy spoonful of harissa (I buy it in tubes), a big handful of cilantro, a branch of thyme, a pinch of saffron, half a teaspoon of cinnamon, salt. Let it simmer an hour or so. Halfway through, add two cans (drained and rinsed) garbanzo beans. (Yes, it’s better if you use dried, but hey -- this is quick couscous!) Twenty minutes before you want to eat, add lots of zucchini and other summer squash (cut into fat slices), a few chopped tomatoes (peeled, seeded -- or you can even drain a small can and add it), a couple of sliced roasted peppers (I keep a jar of ‘em in the fridge), and simmer (covered now) till the zucchini are tender. Adjust the seasoning, and you’re ready to roll.

Oh, I forgot the couscous? While the stew was simmering, I thought about making the grains the real way: moistening, resting, steaming, separating, then repeating the whole thing once or even twice. Or I could spend a half-hour on the exercise bike and do the ‘instant’ method. The bike won. It was still pretty fab -- and the whole thing was so easy, I’m sure I’ll do it again in a couple of weeks. To serve, put the couscous grains on a platter, strain out the meat and vegetables and arrange them on top. Moisten it all with a little broth, and serve more broth in a sauceboat. Pass around the extra broth and harissa, and you’ve got yourself a party.

-- Leslie Brenner

Photos by Leslie Brenner