COUSCOUS WITH STUFFED SQUID

Ingredients: (for 6 people)

1 kg of " DIARI " couscous, 12 medium sized squid, 2 dl oil, 1 tbsp tomato paste, 200 g chick peas (already soaked), 4 diced onions, 500 g white beet cut into thin strips, 2 bunches flat-leafed parsley (chopped), seasonal vegetables : potatoes, carrots, leeks, peppers, 2 tbsp paprika, 2 tbsp powdered mint, salt and pepper, 2 l water.

Preparation:

Stuffing : mix the beet, parsley and half of the chopped onion with the tentacles of the squid which have been scalded and chopped into pieces. Season with 1 tbsp of paprika, powdered mint, salt and pepper. Add 1 dl of oil and mix well.

Stuff the squid and sew them closed. Moisten the couscous and put aside.

In a pot heat the oil and add the onion, tomato paste, chick peas, spices, water and the vegetables. Bring to the boil and add the stuffed squid, put the coucous in the coucoussier, place over the pot and leave to cook for one hour. Add the green peppers at the end of the cooking time, sprinkle the couscous with the liquid and garnish with the squid and the vegetables.

MEATBALL " Diari " COUSCOUS

Ingredients:

1 kg of MEDIUM "Diari " COUSCOUS - 500 g minced lamb - 1 chicken (optional) - 6 tbsp oil - large handful of flat-leafed parsley - 3 onions - 3 tsp cayenne pepper - 4 eggs - 4 cloves of garlic - 1 tsp cumin - 1 handful of white beans (already soaked) - 1 handful of dried broad beans (already soaked) - 1 handful of chick peas (already soaked) - ground black pepper - salt.

Preparation:

Mix the minced meat, parsley, onions and pepper with two egg yolks. Roll the mixture into walnut-sized meatballs. Fry the meatballs in the oil. Add the chopped onions, garlic and peppers. Sprinkle with cumin, red pepper and salt. Heat through for a few minutes and cover with 3 litres water. Add the white beans, broad beans and chick peas. (You can add a chicken cut into pieces that will cook alongside the meatballs). Add 6 tbsp oil and a pinch of salt to the "DIARI" couscous, sprinkle with water and mix well. Put the couscous back into the couscoussier (Keskes) and steam. Ladle the sauce over and serve hot having decorated with the vegetables, meat and meatballs.

FISH " Diari " COUSCOUS

Ingredients:

1 kg medium " DIARI " couscous - 1 kg large fish - 1 onion - 6 tbsp oil - 3 tbsp tomato paste - 3 tsp cinnamon - 1 handful of chick peas (already soaked) - 4 potatoes - 500 g pumpkin or marrow.

Preparation:

Fry the chopped onion gently in the oil; add the tomato paste, cinnamon, and chick peas. Add salt and cover with 1.5 litres of water. While this is boiling fry the potatoes and pumpkin (or marrow) cut into large pieces in the oil. Add 6 tbsp of "DIARI " couscous, sprinkle with a little water and mix well. Steam the couscous twice in the couscoussier. Check the seasoning and add the fish with the saffron. Put the couscous over the steam for a third time. Carefully remove the fish, sprinkle the stock over the couscous. Garnish with the fish and the vegetables and serve hot.