Couscous with 11 Delights Recipe
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 1 hour
Difficulty: Easy
Chef's Note

This is a simplified version for people who don't have a couscous maker. You can modify the number or variety of vegetables depending on your preference and the season.

To make it simpler yet,  prepare it like a pot-au-feu, cooking the chicken for 30 minutes and then simply adding the vegetables for the last 30 minutes. The couscous should also cook in the steam from the broth to make it more flavorful than cooking with water. Some cooks add some butter at the last step when fluffing the couscous with a fork.

Ingredients for 4-6 servings
- 1 Chicken, cut into pieces
- 250 ml (1 cup) Chickpeas
- from a can, or soaked overnight
- 1 onion
- 4 carrots
- 1/2 white turnip
- 1 sweet pepper
- 1 clove of garlic
- 1 leek
- 125 ml (1/2 cup) raisins
- 4 tbsp. olive oil
- 1 kg (2 1/4 lb.) Semolina
- 4 tbsp. butter
- Salt, pepper, cinnamon
- 1/4 tsp. Harissa (hot red chili sauce)

Preparing the couscous using pre-cooked couscous

  1. spread the couscous out on a large plate; add 500 ml (2 cups) water mixed with a good pinch of salt and a spoonful of oil; 
  2. rub the couscous between the palms of your hands to moisten the grains;
  3. cover and let sit for 20 minutes while the grains swell; 
  4. line a strainer with cheesecloth; pour the couscous into the strainer, rubbing it between your hands and letting it fall in order to separate the grains. 
  1. sauté the chicken and onion in a Dutch oven with  a pinch of salt, pepper and cinnamon, in 3 tbsp. oil until nicely browned; 
  2. cover the chicken with water; add the chick peas; bring to a boil; reduce the heat and simmer for 30 minutes; 
  3. soak the raisins in a ladleful of chicken stock in a small bowl; 
  4. cut all the vegetables into small cubes; place in a strainer and cook for 15 minutes over the steam from the chicken, covered; remove and keep hot; 
  5. place the strainer containing the couscous over the pot without letting the bottom touch the cooking liquid; close tightly (place a damp cloth if necessary between the pot and its cover) and steam for 20 minutes over the chicken; 
  6. meanwhile, cook the sausages on a grill or in a skillet; 
  1. use a fork to fluff up the couscous; place it on a large heated platter;
  2. place the chicken pieces and sausages all around it with the vegetables in the center, or according to your whim;
  3. add the plumped raisins;
  4. thin a little harissa in some hot water; bring to the table along with the couscous; each guest can spice his dish to taste, or you can sprinkle some of the liquid over the dish; 
  5. serve the cooking liquid on the side. 
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