Couscous with quails

Cook together in the bottom of the steamer, over medium heat, for 25 to 30 min:

16 quails, washed

8 oz chickpeas, soaked overnight

14 oz onions, sliced

4 oz butter

1/2 tsp salt

1 tsp pepper

1/2 tsp saffron

3 pints water

After half an hour, add:

2 lbs carrots, peeled and cut lengthways

3 tomatoes, quartered

9 oz raisins

1 large bunch coriander

And simmer for 20 to 25 min. Meanwhile steam and prepare the couscous. Serve in the same way as the other couscous recipes.

Concealed couscous

Mix together and cook in the bottom part of the steamer, over medium heat, for 1 hour when the liquid should be completely absorbed:

3 lbs meat, cut in small pieces

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/2 tsp Saffron

3 large onions, sliced

1 sprig coriander, chopped

1 sprig parsley, chopped

1 glass oil

3 pints water

While this is cooking, spread out 2 lbs semolina couscous in a wide dish and sprinkle it lightly with salted water before piling it into the steamer. Steam it like all the other couscous, until the steam rises through the grain. Pour it back onto the wide dish and sprinkle it with 2 glasses of oil; raise the grain gently by hand so that all the oil penetrates it and separate any lumps which may have formed. Put the grain back in the steamer and cook for a further 20 or 30 min. Repeat the second step of the operation, using instead of oil 4 oz butter divided into little slivers, then serve immediately. Arrange three-quarters of the couscous in a pyramid on round dish. Bury the reheated meat and onions within the pyramid and cover it with the remaining couscous. The final pyramid should be firm and very smooth; decorate it with a mixture of crushed almonds, cinnamon and icing sugar.


Pigeon and almond pastilla

Pageot (Pandora) stuffed with whiting