Algerian Couscous: Vegetable or Beef

Marc learned to make this while on his mission to Belgium and France, and fine-tuned his recipe along the way. (He doesn't use actual recipes, so I forced him to write down his proportions one time when we were teaching a cooking class for Enrichment.)

1 large onion, chopped
3 T olive oil
3/4 t. turmeric
1/2 t. cayenne pepper
dash of cinnamon
3-4 whole cloves
1 1/2 t. black pepper
1/2 t. salt
3 chicken bouillon cubes
1 small can tomato paste
3 medium zucchini
4 small yellow summer squash
4 large carrots
4 medium yellow potatoes
1 red or green bell pepper
1 can garbanzo beans, drained

Sauté onion in olive oil over medium heat until translucent. Add all spices, including bouillon, and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer 2 minutes.

Cut all vegetables into large chunks and add to the pot. Add water to cover. Bring to a boil and then reduce heat and simmer, covered, for at least an hour.

Add the garbanzo beans about 5 minutes before serving. Serve vegetable ragout over couscous.

Preparing couscous:

Put couscous in a bowl. Boil water with a bouillon cube. (use a 1 1/2:1 ratio of water to couscous) Put a pat of butter on dry couscous. Pour boiling water over the grain and wait about 5 minutes. Fluff with a fork.

My friend Gayle who lived in Morocco for several years makes her couscous differently: she first cuts up a chuck roast into about 6 sections, browns the meat, and then cooks it with the onion, spices, and 2 cans tomato sauce. After cooking the meat for about an hour, she adds the vegetables and cooks about an hour more. She also adds sweet potatoes to the vegetable mixture and steams cabbage on the side, and of course, serves it all over couscous.