Menu:




Arab American of the Day
General George Joulwan
General George Joulwan

Retired U.S. Army general and former NATO Supreme Allied Commander of Europe.

Read more...
Arab Detroit Poll
Do you feel the Obama administration is making progress in the Middle East?
Agree
Somewhat Agree
Disagree


View results


 

Friday
October 31st, 2014


Arabic:
Assalamoo alay-koom
English:
Peace be upon you
Play Recording







Lebanese Dabke, "Yaba yaba lah"

View Full Size

Many of our English words have roots in the Arabic language, words such as atlas, check, ghoul, mattress, syrup and hazard.


 




More Events       Submit Event AddThis Feed Button



More News       Submit News AddThis Feed Button



Marketplace
Advertise with Marketplace



More Food & Entertainment       Submit Food & Entertainment



More Organizations       Submit Organizations



Chicken and Almond Couscous

This Moroccan type couscous is one of my favourite. The juices of the chicken, almonds, chickpeas and raisins blend well to create a succulent dish. Serves about 10 to 12.

Soak couscous in warm water for a few seconds, then quickly drain and place in the top part of the couscousiére or double boiler with a perforated top. Thoroughly break up the lumps in the couscous and set aside.

In bottom part of the couscousiére or double boiler, place onion and oil, then cook over medium heat for 10 minutes. Add remaining ingredients, except water, butter and paprika, then stir-fry for about 5 minutes. Add water - make sure it generously covers the chicken pieces, then bring to boil. Fit the top part with couscous to the bottom part with stew, then seal two parts together with a flour impregnated piece of cloth. (Should be sealed only if steam is escaping between the two parts). Cook over medium heat for 1 hour or until chicken is done, stirring couscous every few minutes to make sure kernels do not stick together, then stir butter into couscous and remove from heat.

Place couscous on a platter pyramid style, then make wide deep well in the middle. With a slotted spoon, remove chicken pieces, chickpeas, raisins and almonds and place in well. Sprinkle paprika over couscous, then serve. Remaining stew and sauce can be served as a side dish with each person adding extra stew to taste.

HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur.