From left to right: Owen in Christmas Lights; Nephew JP, his son Owen and wife Lu Lu at Playa Del Rey; Lu's Couscoussiere & Steaming Stew
Lu’s father, Claude Mesrour is Algierian and passed onto his daughter the love of this healthy Mediterranean cuisine. She has a beautiful copper couscoussiere and the night before Christmas Eve began the arduous task of preparing the couscous. I am including a recipe from Claude and adapted it so that you do not need a couscoussiere nor hours of prepping.
2 T. Olive Oil
I large Onion, diced
1 T. minced Garlic
6 pieces of dark and white meat Chicken
*2 cups Chicken Stock
1- 9 oz. can Tomato Paste
3 - 28 oz. cans of diced Tomatoes
1 t. Cumin Powder
1 T. Salt
1 T. fresh Black Pepper
5 Bay Leaves
½ lbs. fresh Green Beans, cut into 1inch pieces
½ lbs. diced Carrots
½ lbs. diced Celery
½ lbs. diced Cabbage
1 can Garbanzo Beans, drained
Mild Peppers in Vinegar
Box of Couscous
Water or Chicken Stock
4 oz. Butter
Salt and Pepper to taste
Heat Olive Oil in skillet and sautéed Onions, Garlic. Add and sautéed Chicken pieces. Remove from heat.
In large stock pot, heat the Chicken Stock, Tomato Paste, diced Tomatoes, Cumin, Salt, Black Pepper. Bring to boil. Add Onions, Garlic, Chicken, Green Beans, Carrots, Celery, Bay Leaves. Simmer covered about 30 minutes. Add Cabbage and Garbanzo Beans and simmer about 30 minutes more.
Prepare Couscous as on Package.
*Chicken Stock: Take the carcass of a chicken. Place in stock pot with enough water to cover. Add a couple of chopped celery stalks, a cut up carrot, onion, garlic, salt and pepper to taste…and anything leftover for flavor, such as parsley, scallions and other savory herbs and spices. Homemade stock can be put into baggies and frozen. This is so easy to make and much better choice than canned stock and a money saver…and no MSG.
In large Soup plates, ladle first hot Couscous, then add the remaining ingredients. Offer pickled Peppers.
This is a meal unto itself, as good the next day for leftovers…and with very few calories.
Bon Appetit,
Zacki
A Couscous Feast
2 T. Olive Oil
I large Onion, diced
1 T. minced Garlic
6 pieces of dark and white meat Chicken
*2 cups Chicken Stock
1- 9 oz. can Tomato Paste
3 - 28 oz. cans of diced Tomatoes
1 t. Cumin Powder
1 T. Salt
1 T. fresh Black Pepper
5 Bay Leaves
½ lbs. fresh Green Beans, cut into 1inch pieces
½ lbs. diced Carrots
½ lbs. diced Celery
½ lbs. diced Cabbage
1 can Garbanzo Beans, drained
Mild Peppers in Vinegar
Box of Couscous
Water or Chicken Stock
4 oz. Butter
Salt and Pepper to taste
Heat Olive Oil in skillet and sautéed Onions, Garlic. Add and sautéed Chicken pieces. Remove from heat.
In large stock pot, heat the Chicken Stock, Tomato Paste, diced Tomatoes, Cumin, Salt, Black Pepper. Bring to boil. Add Onions, Garlic, Chicken, Green Beans, Carrots, Celery, Bay Leaves. Simmer covered about 30 minutes. Add Cabbage and Garbanzo Beans and simmer about 30 minutes more.
Prepare Couscous as on Package.
*Chicken Stock: Take the carcass of a chicken. Place in stock pot with enough water to cover. Add a couple of chopped celery stalks, a cut up carrot, onion, garlic, salt and pepper to taste…and anything leftover for flavor, such as parsley, scallions and other savory herbs and spices. Homemade stock can be put into baggies and frozen. This is so easy to make and much better choice than canned stock and a money saver…and no MSG.
In large Soup plates, ladle first hot Couscous, then add the remaining ingredients. Offer pickled Peppers.
This is a meal unto itself, as good the next day for leftovers…and with very few calories.
Bon Appetit,
Zacki
