Couscous with raisins, chickpeas, beans, carrots, & spices - contributed by L. J. Spencer, Jr.
  • 1/3 cp. Chickpeas, precooked 
  • 2 carrots, sliced 
  • 2 1/2 T. Olive oil 
  • 1 tsp. Salt
  • 1/8 tsp. Black pepper, ground 
  • 1/4 tsp. Ginger, ground 
  • 1/8 tsp. Saffron 
  • 2 cps Couscous 
  • 1/4 cp. Raisins 
  • 1 sm. Edible gourd (substitute zucchini) 
  • 4 oz Fresh favas (substitute frozen limas)
  • 5 T Italian parsley, finely chopped 
  • 2 1/2 T Butter, melted 
  • 4 cps Water
OPTONAL - see Note:
  • 1 sm. Onion, chopped
  • 1 clove Garlic, finely chopped
In a pot put water, carrots, gourd and limas. Make a mental note of the water level. Bring to a boil. Reduce heat to simmer. Simmer for 10 mins. or until carrots are tender crisp. Add water to previous level. Add chickpeas, raisins, oil, salt, pepper, ginger, saffron and parsley (& onion & garlic if following the option). Bring to a boil. Add couscous. Cover. Turn off heat. Leave for 5 mins. Fluff into a serving dish. Drizzle melted butter over top. Serves 8.

Notes on the recipe:

While couscous is considered period, I have been unable to find a period recipe using this product. The recipe here is a contrived 'period-like' dish based on other period Islamic recipes for grains. Since onions and garlic are prevalent in other Islamic dishes, the addition of those ingredients is appropriate and would improve the final dish.

Metric, Celsius, & Gas Mark Equivalencies

L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.

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Couscous © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer

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