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1
Prepare the couscous as described in An Easy Way of Preparing Quick-Cooking Couscous in the Oven (page 376), using the quantities given in the ingredients list above; do not add the final butter till ready to serve.
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2
Put the meats in a large pan with the onions and the drained chickpeas.
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3
If you are using canned ones, leave them out now and put them in towards the end of the cooking.
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4
Cover with about 3 quarts water, add the oil, pepper, and saffron, and simmer, covered, for 1 hour.
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5
Add salt, the tomatoes, carrots, and turnips, and cook for 1/2 hour more, or until the meats are very tender.
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6
Add the remaining ingredients except the harissa and more wateryou need to have plenty of brothand cook a further 1/2 hour.
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7
Make a hot, peppery sauce to accompany.
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8
Take 3 ladles of broth from the stew and stir in the harissa or the paprika and ground chili pepperenough to make it very strong and fiery.
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9
To serve, pile the couscous onto a large round dish.
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10
Add butter or more oil and work it into the grain as it melts.
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11
Shape it into a mound with a pit or crater at the top.
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12
Arrange the meat at the top and the vegetables down the sides, and pour a little broth all over.
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13
Serve the broth in a separate bowl.
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14
Pass the broth and the hot, peppery sauce round for people to help themselves.
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15
A French way of serving is to present the couscous separately, and the meat and vegetables with the broth in a large bowl.
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16
You may add 1/3 cup raisins or pitted dates towards the end.
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17
Other possible flavorings are 1/2 teaspoon ground ginger, 1 1/2 teaspoons cinnamon, and 1 teaspoon coriander.
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18
Algerians put in runner beans and green peas.
