Serves 4

For the Veggie Stew:
1 teaspoon each Ghee and light olive oil (butter will burn)
1 medium yellow onion, medium dice
4 to 6 medium cloves garlic, thinly sliced, green cores removed
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1-2 teaspoons paprika (optional… I did not use…if you like it hot, add Hungarian paprika)
Salt and freshly ground black pepper
1/2 pound red potatoes, large dice, leave skins on
8 medium carrots, trimmed, peeled and cut into 4 pieces, each
8 stalks of celery, trimmed, peeled and cut into 4 pieces each
2 cups boxed chicken or vegetable broth (homemade, if you have it!)
2 cups cooked chickpeas, drained (basically one regular sized can, drained)
1 (14-ounce) can diced tomatoes, with juices
1/4 cup fresh fennel tops (I did not use saffron, for the delicate taste of it would have been lost)
1/4 cup chopped cilantro (substitute fresh parsley if you don’t like cilantro)
Extra parsley or cilantro for garnish (keep to the side)

Heat ghee and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil begins to shimmer but before it begins to smoke, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally over low heat, until spices are aromatic and onions are soft and translucent, about 5 minutes. Do not allow onions and garlic to brown. If you are using paprika, add it at the same time as he cumin and the cinnamon.

Add carrots, celery and potatoes, stir to just to coat. Add broth, chickpeas, tomatoes and their juices. Bring mixture to a lively simmer then reduce heat to low. Add in the fennel and the cilantro and/or parsley (I used both). Stir again and taste for spices and correct if necessary. Cover and simmer until potatoes, celery and carrots are fork tender, about 10 minutes. At this point, the stew can hold and be re-heated when you need it, and more liquid can be added to it if you like it really soupy. When ready, garnish with more parsley and/or cilantro and set it in the middle of the table with a big ladle.

For the Couscous:
2 cups couscous (regular or whole wheat)
2 cups boiling water or stock
1/2 teaspoon salt
1 Tablespoon olive oil

In a heat-proof bowl, stir the oil into the dry couscous and add the salt, making sure all grains are coated in oil. You may also use melted ghee (this is what I used). Bring the 2 cups of liquid to a boil. 5 minutes before serving, pour the boiling liquid over the grain and place a lid or a dish atop the bowl. After 5 minutes, fluff lightly with a fork and serve in a warmed dish for the table. Do not “fluff” with a spoon!

If you are serving any kind of meat, have it ready to go or even make it the day before (especially if you are serving a crowd). At Chez Omar, I saw everything from braised short ribs, platters of mixed sausages, a broiled half-chicken, mixed grill, kabobs, braised lamb or veal shank a roast that resembled a small pot roast and brisket. If having a big crowd, choose 2 or 3 meats and serve them in the center of the table, cut into manageable sizes. Decorate the meat platter with sprigs of parsley or cilantro. Also, serve harissa (a spicy paste made from red peppers~~recipes easily found on the internet and also available in any Moroccan grocery store) on the side for those who enjoy spice.

Both the stew and the couscous can easily be doubled or tripled. Serve with knives (if serving meat) and forks and soup spoons for the liquid. Serve with a bottle of not-too-dry Rose.

Bon Appetite!!!!!

PS: The last night I ate in Chez Omar, Monsieur Omar came to sit with me and we drank tea together. I asked him for the recipe, and he says that he does not give it out, but he did rattle off the basics to me. If you are ever in Paris, be sure to eat here at least once….and save room for the dainties that they bring around to each table that are as beautiful to look at as they are delicious. And don’t forget to order the highly sugared strong mint tea. If you get there after 5:30, be prepared to wait in line….but the line does go fast. And definitely order the house Rose. It’s perfect with the couscous as well as being inexpensive.

Every time I ordered it, I ordered it with a different kind of meat and my table-mate would order something different than mine, so we got to taste almost everything… and all the meats were just succulent and falling-off-the bone. I am not going to put butternut squash in it because it will overwhelm all the flavors. And, also, you are wrong about it not having carrots and celery in it…. The carrots were my favorite part! I will let you know how mine turns out. Thanks for posting this.