Algerian Couscous Recipes

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ALGERIAN COUSCOUS



Algerian Couscous image

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

¼ cup olive oil, or more as needed, divided
8 mutton chops, fat removed
4 chicken drumsticks
1 pinch salt and ground black pepper to taste
3 onions, quartered
water to cover
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3 potatoes, cut into chunks
3 turnips, cut into chunks
3 carrots, sliced lengthwise and cut into chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, drained
2 zucchini, sliced lengthwise and cut into chunks
5 sprigs cilantro, chopped
3 cups water
2 cups couscous
1 tablespoon butter
3 tablespoons harissa

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

ALGERIAN COUSCOUS



Algerian Couscous image

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

1 eggplant
3 tablespoons olive oil
2 onions, chopped
1 carrot, peeled and chopped
1 green bell pepper, seeded and chopped
1 red pepper, seeded and chopped
1 lb chicken thigh (4 ea)
1 lb lamb, cut into 2-inch cubes
salt
fresh ground black pepper
4 tomatoes, seeded and chopped
7 ounces green beans or 7 ounces peas
9 ounces artichoke hearts
15 ounces chickpeas, cooked and drained (canned are fine)
3 tablespoons unsalted butter
3 shallots, cnopped
3 cups chicken stock
salt
fresh ground black pepper
1 1/2 cups 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.

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 COUSCOUS



Algerian Couscous image

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

1 large onion, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup vegetable stock
1/2 tablespoon cinnamon
1 1/2 teaspoons black pepper
1/2 teaspoon salt
5 tablespoons tomato puree
3 -4 whole cloves
3 medium zucchini
4 small yellow squash
3/4 large carrot
4 medium yellow potatoes, skins on
1 red bell pepper
1 (15 ounce) can garbanzo beans

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 CHICKEN WITH CHICKPEAS AND COUSCOUS



ALGERIAN CHICKEN WITH CHICKPEAS AND COUSCOUS image

Categories     Soup/Stew     Chicken     Dinner

Number Of Ingredients 10

1 chicken, cut into pieces.
1/2 cup olive oil
2 Tablespoons clarified butter
1 onion, sliced into rounds
1 large ripe tomato
1/2 teaspoon ground black pepper
1 or more cinnamon sticks
1/2 teaspoon salt
1/4 cup dy chick peas soaked overnight
couscous.

Steps:

  • Unless you are using a couscousiere, combine the chicken, oil, butter, onion, tomato, pepper , cinnamon and salt in a large, heavy pot. Stir over medium heat to coat and brown the chicken. After about 5 minutes, cover with 1 1/2 cups water and bring to a boil. Toss in the chickpeas, then simmer, covered 30 to 40 minutes until the chicken is tender. Remove the chicken pieces and set them aside. Continue to cook the mixture in the pot until chickpeas are tender perhaps another 1 1/2 hour. Add more water, if necessary, to retain roughly the same level. When chickpeas are done, retrun the chicken to the pot ot heat through. To serve in a traditional manner, distribute the prepared couscous in a large bowl or platter with curved edges, and ladle on as much liquid from the stew as the couscous will absorb. Pile chicken in the center, finish by ladling chickpeas and sauce over all.

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