Cous Cous

This was my former mother in law Rosa’s specialty. She never gave out the recipe so I guessed at it and my boys seem to think it is as good as hers. Or at least they let me think it is. This is one recipe that took awhile for me to master. Getting the Cous Cous just right took me awhile but by watching Rosa I finally figured it out.

Cous Cous

1 bunch of carrots washed,peeled and sliced

2 green squash washed, left round but cut into thirds

2 yellow squash washed ,cut into thirds

1 acorn squash cut in half and seeded

1 can chick peas

1 small cabbage washed and quartered

6 medium potatoes peeled and quartered or halved

3 pounds beef ribs washed

3 pounds stew beef

1 quart chicken stock or 1 large can stock

1 1/2 teaspoon cumin

1 teaspoon tumeric

1 1/2 teaspoon black pepper

1 bunch parsley washed and chopped fine

1 teaspoon salt

2 teaspoons garlic powder not garlic salt

1 box cous cous

1Â teaspoon tumeric

Place chicken stock in a large stock pot. Add the spices except for the last teaspoon of tumeric. Add the meat. Let simmer for about 2 hours. Skim the scum from the top. Add the potatoes,carrots and acorn squash continue to simmer for about 45 minutes more. Add the yellow and green squash. Also add the cabbage. Let simmer another 30 to 45 minutes or until the squash is done.

While waiting for the squash and cabbage to cook make the Cous Cous as per the package instructions. But instead of water use additional chicken stock. After the Cous Cous is prepared let cool till cool enough to handle then moisten your hands with olive oil and add the tumeric to the Cous Cous mix well with your hands. Till the Cous Cous is a golden color. Then place the Cous Cous in a cheese cloth lined metal strainer and steam for 5 minutes.

When the cabbage is cooked, place the Cous Cous mounded on a large serving platter. Arrange the meat and vegetables on the Cous Cous. Ladle some of the broth over the platter. Put some of the remaining broth in a bowl so it can be placed on the individual plates if desired. Serve with pita bread and a salad if you choose.

See ya’ll soon.