Algerian Couscous
From midgelet 15 years ago
- 120 minutes to make
- Serves 4
This is only one version of many different types of couscous preparation. A bit time consuming but very delcious! .It is thought that the name of this pasta comes from the soft rumbling noise that the couscous makes in a steamer. Read more There is a special couscous pot but a colander can suffice. See less
Ingredients
- 1 Can cooked chickpeas, drained ( see notes in instruction if using canned or dried ) I use canned for ease of preparation. Dried need to be soaked overnight in water shopping list
- 3/4 To 1 lb. pkg couscous shopping list
- 2 lg onions chopped shopping list
- 1 carrot sliced shopping list
- 1 Gr bell pepper, sliced shopping list
- 1 eggplant,sliced, salted & Rinsed shopping list
- 1 lb lamb, cut in 2 inch cubes shopping list
- 1 chicken cut up in 8 parts shopping list
- 3 tb oil shopping list
- 1 pimento shopping list
- 4 tomatoes, seeded, chopped shopping list
- 2 ts paprika shopping list
- salt shopping list
- 7 oz Fresh string beans or peas shopping list
- 9 oz Can artichoke bottoms Drained shopping list
- cayenne pepper shopping list
- 4 oz butter shopping list
How to make it
- Place couscous in shallow pan with 4 cups water.
- Swirl and pour off water immediately in a sieve.
- Rub couscous well between hands and drop back into pan, making sure couscous is lump free.
- Let this dry while preparing remainders.
- Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.
- Then add chickpeas (if using dried ones) and enough water to cover.
- Add pimento and salt and pepper to taste, bring to a boil and fasten colander over kettle to fit snugly.
- Spoon couscous into colander and let steam for 45 minutes..
- Then dump couscous back into pan to let dry again.
- Add tomatoes, beans or peas and cook another 1/2 hour.
- Now attach colander and let couscous steam another 15 minutes.
- Add artichoke, canned chickpeas to the stew.
- Cook a few minutes longer.
- Add some butter to the couscous and place couscous shaped into a cone on a serving platter.
- Surround by meat and vegetables.
People Who Like This Dish 4
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The Rating
Reviewed by 1 people-
Great recipe Midgelet! I love Couscous but I have never prepared it this way. Thanks for a great "5" fork recipe.
lor
in Toronto loved it
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