Recipes	RICE AND GRAIN DISHES: Moroccan Couscous (Couscous Marrakesh) Yield: 8 portions A couscousiere is a large double boiler with holes in the bottom of the upper pot allowing its contents to steam. A couscousiere may be improvised by lining a metal colander with cheese cloth and placing the colander in a 6- or 8-quart pot so that the handles rest on the rim. A piece of heavy- duty foil can serve as a lid. Moisten: 1 Ib. COUSCOUS in a 3 quart bowl with 1 cup COLD WATER to which 1 Tbs. SALT has been added. Stir up with a fork and allow to stand 10 minutes to swell. Spread the Couscous out in a colander lined with cheese cloth (or in the top of a couscousiere). Place the colander over a pan which fits it and is half filled with water. Cover with aluminum foil and allow to steam for 10 minutes. In a 6-quart kettle (or bottom of couscousiere): Saute: 1 cup ONIONS coarsely chopped with: 1 tsp. CORIANDER (powdered)\ 1 Tbs. SALT 1 tsp. CRUSHED RED PEPPER 1/2 tsp. SAFFRON 1 tsp. POWDERED CUMIN SEED in 1/4 cup PEANUT OIL until soft but not brown. Add: 2 1/2 Ibs. BONELESS LAMB cut in 2 inch chunks and 2 quarts WATER. Fit the colander (or top of couscousiere) with the Couscous over the meat, cover it with foil, and allow mixture to simmer gently for 30 minutes. Add 1 3-lb. CHICKEN cut into 8 pieces to the stew and continue cooking for 30 minutes longer. Stir the Couscous from time to time to make sure the grains are separated. Add to Stew: 1 Ib. CARROTS, scraped and cut in 1-inch chunks 2 GREEN PEPPERS, cut in 1/2-inch strips 1 Ib. FRESH TOMATOES, cut in 1-inch wedges 1 Ib. YELLOW SQUASH, peeled and cut in 2-inch slices 12 oz. FROZEN STRING BEANS (regular cut) or PEAS 1 # 2 1/2 can CHICK PEAS, drained 1/2 Ib. BLACK RAISINS. Correct the seasoning with salt and pepper. Cook for about 15 minutes or until vegetables are soft but still slightly crisp. Pour the Couscous into a large (15- to 18 inch) round serving platter. Make a large hole in the center, pushing the Couscous to the edge of platter. Arrange meat and vegetables attractively in center, pouring the sauce over all. Garnish with PARSLEY SPRIGS.  Say Bismillah and eat! Reprinted from Yvve's Recipe World Recipes