Cous Cous for lunch at San Marina Restaurant in the marina.

 This was not my idea. If it was, there would be shrimp involved with this. They bring out these 2 chicken legs ( ick...in French they call dark meat maroon...you have your white meat and your maroon meat. ) You mix a spicy cayenne paste with the soupy vegetable stew in the tureen...The vegetables are turnips and carrots and zucchini. Then you pour it over the cous cous.
I did not like this at all, but I had to eat it.