ALGERIAN COUSCOUS
This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!
Provided by Natacha Pellerin
Categories Soups, Stews and Chili Recipes Stews
Time 1h42m
Yield 10
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
- Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
- Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
- Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
- Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
- Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.
Nutrition Facts : Calories 492.3 calories, Carbohydrate 57.3 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 8.3 g, Protein 30.5 g, SaturatedFat 4.1 g, Sodium 358.4 mg, Sugar 7 g
COUSCOUS WITH LAMB STEW
Steps:
- Make lamb stew:
- Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
- Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
- Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
- Make spicy tomato sauce:
- Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
- Cook and serve couscous:
- Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.
ALGERIAN COUSCOUS
Early inhabitants of Algeria were the Christian Berbers who were early cultivaters of wheat and thus semolina. Algerian cuisine is influenced by that of Arabs, Europeans, and Asians.
Provided by threeovens
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
- Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
- Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
- Add tomatoes and green beans, cover, and simmer 30 minutes.
- Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
- Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
- Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
- Add artichokes and chickpeas to the stew snd heat through.
- To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.
Nutrition Facts : Calories 775.6, Fat 34.8, SaturatedFat 11.6, Cholesterol 122.5, Sodium 520.6, Carbohydrate 76.9, Fiber 15.1, Sugar 10.7, Protein 40.3
ALGERIAN STEW FOR COUSCOUS
This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!
Provided by Halalmom
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
- Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
- Add the chickpeas right now, or they will never become soft!
- Let it simmer on low for about 1 hour.
- After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
- After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
- Check for seasoning and serve with steamed couscous!
Nutrition Facts : Calories 235.8, Fat 11.9, SaturatedFat 1.6, Sodium 828.5, Carbohydrate 28.8, Fiber 7.2, Sugar 9, Protein 6.4
ALGERIAN CHICKEN STEW
This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.
Provided by luvinlif2k
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
- Bring to a boil; reduce heat, cover and cook about 8 minutes.
- Add tomatoes and zucchini and cook briefly.
- Add garbanzo beans and red pepper.
- Cover and cook until heated through.
- Serve over steaming bowls of couscous.
ALGERIAN COUSCOUS
I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do!
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion in vegetable stock over med. low heat until translucent.
- Add all spices and cook for a few more minutes, stirring as needed.
- Add tomato paste, stir and simmer 2 minutes.
- Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
- Bring to a boil, then reduce heat and simmer, covered, for an hour or so.
- (This can cook slowly for 2-3 hours, if desired.).
- Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
- Put couscous in a bowl.
- Pour boiling water over couscous and wait about 5 minutes.
- Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).
- For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water.
- Serve the stew over the couscous. Enjoy!
Nutrition Facts : Calories 361.6, Fat 2.6, SaturatedFat 0.5, Sodium 681.7, Carbohydrate 75.7, Fiber 15.3, Sugar 13.5, Protein 13.4
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