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couscous royal

my version -- couscous cooked with brussel sprouts, garlic, olive oil; herb roasted cornish hen; seasonal root veg tagine...

"When the French are asked to name their favorite dishes, couscous invariably comes near the top of the list. And why not? This import from North Africa is delicious, economical and healthy. The fluffy semolina grain forms a bed for veggies and chick peas cooked in a rich broth flavored with mildly exotic spices. Then along comes your choice of meat, poultry, spicy sausage, fish or a combination, as in this ‘royal’ version."
"The ‘royal couscous’ is with a mixture of meats, is a French take on the original, which became a fixture of the French culinary repertoire after the country’s North African colonies gained independence in the mid-20th century. There are many regional variations. In Algeria, the broth may be made without tomatoes (clear) or with (red), while in Morocco and Tunisia it is typically red. Morocco uses spices such as saffron, ginger and cinnamon to impart a subtle flavor, while fish couscous is popular in Tunisia and Algerians often add broad beans. Beyond these generalities, every community has its own speciality, and sweet couscous with almonds or raisins is a popular dessert across North Africa."-- The Everyday French Chef

© Faisal Hoque