Title: Combo couscous
 Categories: Meats, Vegetables, New, North afric, Grain
      Yield: 4 Servings
 
      2 c  Couscous, packaged
      1 lb Chicken, veal, beef, goat,
           -or lamb
      1 md Onion; wedged
      1 md Tomato; wedged
    1/2 md Turnip, peeled; cut into
           -pieces
    1/2    Cabbage; wedged
      2 md Carrots; sliced lengthwise
      1 md Zucchini; cut into pieces
    1/4 c  Raisins
      1 ts Cinnamon; ground
    1/2 ts Black pepper; ground
      2 ts Parsley; dried
      2 tb Peanut oil; for couscous
      1 tb Peanut oil; for soup
 
  Procedure
  
  1) In a large pot, put 5 cups of water, 1 tablespoon of oil, meat,
  onion, tomato, cinnamon, pepper, and parsley. Bring to a boil and
  then simmer for
       45    minutes.
  
  2) Meanwhile, place the couscous in a large bowl and sprinkle with 2
  tablespoons of oil. Mix with 2 cups of water, and then rub the mixture
  between the palms of your hands to separate the grains. Let stand for
  30 minutes or longer.
  
  3) Add the cabbage and zucchini to the large pot. Bring to low boil
  for 10
  
  minutes.
  
  4) Put the couscous in a sieve. Make a well in the centre of the
  mixture so that the steam will circulate while cooking.
  
  5) Put the turnip, carrots, and potatoes in the large pot. Then place
  the sieve in the top of the pot, above the cooking liquid. Place a
  cloth over the top of the pot and secure it with the lid. Steam over
  low heat for 30
  
  minutes.
  
  6) Place the couscous back in the large bowl. Mix in 1/4 cup of soup
  liquid to slightly moisten. Then mound the couscous on a platter and
  sprinkle with the raisons. Serve with the soup.
  
  Variations:  Use different vegetables. Place the cooked meat and
  vegetables on top of the couscous to serve. Sprinkle 1 cup of cooked
  chick peas on the
  
  couscous.