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On the menu at my house tonight is a North African dish that can involve a variety of ingredients and that takes its name from the two-part pot in which it is cooked. The top facilitates the cooking, and when you take it off, the bottom can be conveyed (carefully) directly to the table. What am I making?
Question
#72992. Asked by lanfranco. (Dec 06 06 5:36 PM)
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Baloo55th
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Sounds like couscous done the proper way. (I use the instant (five minute) variety.) The couscous itself is a very small form of pasta, and looks like grain rather than pasta. It is steamed over the top of the stew or whatever you are cooking in the bottom of the pot. I add coarse ground black pepper, a pinch of salt and a generous knob of butter to the couscous. (Had it twice in the last week!)
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lanfranco
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Well, Baloo, you can certainly include couscous in this dish, but zbeck gets the, um, silver spoon, because I've got a chicken and vegetable tajine slowly simmering on the stove.
My tajine isn't made of clay, alas, but of the more modern cast iron. And I happen to be testing a recipe sent to me by an old friend who travels to exotic lands and writes cookbooks. I'll let you all know how it turns out.
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Baloo55th
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I was counting on a two part pot, rather than pot and lid as the two parts. A couscous cooker has two pots in it, and a lid.
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lanfranco
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Well, qp, I served my tajine with a rice pilaf, but I could have used couscous as an accompaniment.
And I have to say that this recipe is to die for.
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