Kesksou Bidaoui bel Khodra
This is the most famous Moroccan couscous, which you can improvise around. It can be made with lamb or chicken or with a mix of the two. In local lore, the number seven has mystical qualities. It brings good luck. Choose seven vegetables out of those listed—onions and tomatoes do not count as vegetables but as flavorings, so choose seven more. It is a long list of ingredients, but the making of the dish is simple—a matter of throwing things into a pot—and it feeds a big party. The soup or stew can be prepared well in advance, and so can the grain.
Recipe information
Yield
serves 10
Ingredients
For the Grain
For the Stew
Preparation
Step 1
Prepare the couscous as described in “An Easy Way of Preparing Quick-Cooking Couscous in the Oven” (page 376), using the quantities given in the ingredients list above; do not add the final butter till ready to serve.
Step 2
Put the meats in a large pan with the onions and the drained chickpeas. If you are using canned ones, leave them out now and put them in towards the end of the cooking. Cover with about 3 quarts water, add the oil, pepper, and saffron, and simmer, covered, for 1 hour. Add salt, the tomatoes, carrots, and turnips, and cook for 1/2 hour more, or until the meats are very tender.
Step 3
Add the remaining ingredients except the harissa and more water—you need to have plenty of broth—and cook a further 1/2 hour.
Step 4
Make a hot, peppery sauce to accompany. Take 3 ladles of broth from the stew and stir in the harissa or the paprika and ground chili pepper—enough to make it very strong and fiery.
Step 5
To serve, pile the couscous onto a large round dish. Add butter or more oil and work it into the grain as it melts. Shape it into a mound with a pit or crater at the top. Arrange the meat at the top and the vegetables down the sides, and pour a little broth all over.
Step 6
Serve the broth in a separate bowl. Pass the broth and the hot, peppery sauce round for people to help themselves.
Step 7
A French way of serving is to present the couscous separately, and the meat and vegetables with the broth in a large bowl.
Variations
Step 8
You may add 1/3 cup raisins or pitted dates towards the end.
Step 9
Other possible flavorings are 1/2 teaspoon ground ginger, 1 1/2 teaspoons cinnamon, and 1 teaspoon coriander.
Step 10
Algerians put in runner beans and green peas.
