Algerian Vegetable Couscous Food

ALGERIAN COUSCOUS

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.

ALGERIAN COUSCOUS

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!

ALGERIAN COUSCOUS

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.

ALGERIAN VEGETABLE COUSCOUS

Steps:

• Slice the mushrooms, chop the onions and grate the carrots. Heat the oil in a large pain and saute until the vegetables soften.
• Add the spices, the couscous, the lemon zest and the raisins. Stir until everything is well incorporated, then add the stock and the lemon juice.
• Simmer for three minutes, then cover and remove from the heat source. Let stand for five minutes.