Couscous is one of the most popular dishes in North African countries. The couscous has actually two parts, the couscous itself and the soup. The couscous is semolina prepared in a special way. The soup is poured over the couscous to give it the rich taste of the chicken and vegetables.
1 pound semolina
1 cup flour
1 tsp salt
1 egg yoke
1 cup vegetable oil
1 cup celery leaves
3 tbsp oil
2 chopped onions
1 whole chicken cut into pieces
2 zucchinis cut to cubes
2 carrots cut to cubes
1 cup chickpeas soaked in water during the night
1 tbsp tomato paste
2 peeled potatoes cut to cubes
1 cup chopped parsley
1 cup chopped cilantro
1 tbsp soup powder
Start preparing the couscous and while it’s cooking, prepare the soup.
In a large bowl mix the semolina, the flour and the salt.
Beat the egg yoke in a cup and then feel with water and mix. Add it to the bowl and mix.
Add the oil and mix.
Pass the mix through a sieve.
Fill a steamer with water to 1/3 of its height.
Drop the lemon and the celery into the water.
Fill the top part of the steamer with the couscous and put it on top of the steamer, do not cover yet.
Bring the steamer to boil and then cover with a towel and lower heat and cook for 45 minutes. Remove and let it cool down.
Move the cold couscous to a large bowl, add 2 cups of water and mix well.
Pass the mix through a sieve and steam it again for 45 minutes as before.
Let it cool down and pass again through a sieve and serve.
In a pot, fry the onion to golden and then add the chicken pieces and fry until brown all around.
Add the zucchini, the carrot and the chickpeas. Add water to just about to cover the content.
Cook in medium heat until the chickpeas are softened.
Add the following to the soup: tomato paste, potato, cilantro and soup powder.
Cook in low heat until the potato is cooked.