The recipe of The couscous ( The Moroccan food)

Hello everyone, I am doing fine, and the prouve, I am writing to you all some of my words. Well, I just want to tell you all about a famous food in Morocco, it's Couscous. Yeah! It's the wonderful food and the delicious and the so special food in Morocco, specially in Friday, and in the feasts. So watch me then.

 

Ingredients

 

<ul type="disc"> <li class="MsoNormal" style="line-height: normal;">4 tablespoons (1/2 stick) <a href="http://www.foodterms.com/encyclopedia/butter/index.html">unsalted butter</a></li> <li class="MsoNormal" style="line-height: normal;">3/4 cup chopped <a href="http://www.foodterms.com/encyclopedia/shallot/index.html">shallots</a></li> <li class="MsoNormal" style="line-height: normal;">3 cups Homemade <a href="http://www.foodterms.com/encyclopedia/stock/index.html">Chicken Stock</a>, recipe follows, or canned broth</li> <li class="MsoNormal" style="line-height: normal;">1/2 teaspoon kosher salt</li> <li class="MsoNormal" style="line-height: normal;">1/2 teaspoon black pepper</li> <li class="MsoNormal" style="line-height: normal;">1 1/2 cups couscous</li> <li class="MsoNormal" style="line-height: normal;">1/2 cup pignoli nuts, toasted</li> <li class="MsoNormal" style="line-height: normal;">1/4 cup <a href="http://www.foodterms.com/encyclopedia/currant/index.html">currants</a></li> </ul>

 

Directions

 

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the <a href="http://www.foodterms.com/encyclopedia/couscous/index.html">couscous</a>. Cover the pan and let it sit for 10 minutes.

 

Add the <a href="http://www.foodterms.com/encyclopedia/pignoli/index.html">pignoli</a> nuts and currants to the couscous, stir and serve.

 

Homemade Chicken Stock:

 

3 (5-pound) chickens

 

3 large onions, unpeeled and quartered

 

6 carrots, unpeeled and halved

 

4 celery stalks with leaves, cut in thirds

 

4 <a href="http://www.foodterms.com/encyclopedia/parsnip/index.html">parsnips</a>, unpeeled and cut in 1/2, optional

 

20 sprigs fresh <a href="http://www.foodterms.com/encyclopedia/parsley/index.html">flat-leaf parsley</a>

 

15 sprigs fresh thyme

 

20 sprigs fresh dill

 

1 head garlic, unpeeled and cut in 1/2 crosswise

 

2 tablespoons kosher salt

 

2 teaspoons whole black peppercorns

 

Place the chickens, onions, <a href="http://www.foodterms.com/encyclopedia/carrot/index.html">carrots</a>, celery, parsnips, parsley, thyme, dill, garlic, salt, and <a href="http://www.foodterms.com/encyclopedia/peppercorn/index.html">peppercorns</a> in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a <a href="http://www.foodterms.com/encyclopedia/colander/index.html">colander</a>, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

 

Yield: 6 quarts