Title: Cous Cous Judgja (Chicken Cous Cous)
Categories: Pasta Poultry Moroccan Jewish
Yield: 8 Servings

		"Sephardic Cooking"
		By Copeland Mark
CHICKEN COUS COUS
SOUP
1/2	c	Chick Peas; dried soaked water overnight
		And drained
2	md	Onions, sliced (1 cup)
1/2	lb	Carrots; cut into finger-size pieces (about 3)
3		Celery ribs; leaves discarded cut into 2-in pieces, and ha
2	tb	Corn oil
8	c	Water
1/4	ts	Salt
1/4	ts	Pepper
1/8	ts	Turmeric, ground
2	tb	Paprika
1/2	lb	Potatoes peeled and halved small (about 4)
1/2	lb	Pumpkin cut into finger-size pieces
1	lb	Zucchini cut into finger-size pieces
2		Parsley, whole sprigs
CHICKEN
1	tb	Oil, Corn
1	sm	Onion; quartered
3 1/2	lb	Chicken; cut into 8 pieces
		Giblets included loose skin & fat discarded
1/4	ts	Salt
1/8	ts	Pepper
1/8	ts	Turmeric, ground
1	c	-water
1	lb	Cous cous

1. In the bottom of a large pan, place the chick-peas. Place the onions on top of the chick-peas, then the carrots, celery, and oil. Stir-fry over moderate heat for 3 minutes.

2. Add the water, salt, pepper, turmeric, and paprika. Bring to a boil and then reduce the heat to low. Cover the pan and simmer for 45 minutes. Make certain the chick-peas are soft not mushy.

3. Add the potatoes, pumpkin, zucchini, and parsley. Cook for 20 minutes more. Set aside.

4. In another pan, heat the oil. Add the onion and chicken. Stir-fry over moderate heat for 5 minutes. Add the salt, pepper, turmeric, and water. Bring to a boil and cook over low heat for 45 minutes or until the chicken is tender. Set aside.

5. Prepare the cous cous in water according to the directions if purchased ready made. Or prepare homemade cous cous and steam it in a couscousier.

6. Serve the cous cous, the chicken, and the soup in separate bowls.

Serve warm with Salada Madbucha (see recipe -- MOROCCO.024). Makes 8 servings. Cous cous is a pasta beloved by North Africans of the Maghreb. The term is used for the pasta itself and any dish made with it. There are many combinations that consist of a meat or fish stew, the pasta granules (the cous cous) and sometimes a soup, as in this Morocco presentation.

Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Subj: R-Sephardic-Morocco.013 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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