Soup for “Couscous”
Couscous is what we ate every Friday night, some Saturdays, for lunch and dad loved to eat on tuesdays for lunch if there were left overs. I will not attempt to explain to you how to make it. it is a long process and you need special tools; like steamer pots and a special net with the right size holes for sifting farina once it has soaked all the steam, mixing it with oil and salt. Maybe some other time. meanwhile you can buy ready made couscous.
The soup has to have very soft content so they can be mixed with the couscous once you serve it.
1 medium size onin
some add a tomato too
2 legs and 2 thighs of well salted chicken
1 crushed clove of garlic
1 tsp of salt
1/2 tsp of paprica
1/4 tsp of black pepper
1 TBSP of olive oil
Peal the Vegetables and cut them into the size of 1 or 2 inches.
Pour the table spoon of oil in a deep pot and add the cutup vegetables, place it on a low heat and sprinkle the tea spoon of salt on top. cover and let it sit until the vegetables start to shrink in size, for about 1/4 of the original size)
You might want to stir it every so often to prevent them from sticking to the bottom (incase that the heat is too high or the pot is too thin).
Add the spices and stir once more before placing the chicken on top. Pour in water to cover about twice of the hight of the content. bring to boil and lower the heat to simmer for 2 hours, covering the pot but in an angle so some of the steam can escape. You want the chicken practically falling of the bones and the vegetables soft and mushy. Let it sit for at least 3 hours and reheat before serving. the traditional way to serve it is in a small bawl next to the plate of kooskoos and use a spoon to transfer some from the bawl to the plate mixing a little at a time as you eat.