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Algerian couscous
Artist: _
Categories: African, Algerian, Beans, Couscous, Ethnic, Meats
Yield: 4
Rating: 0
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Ingredients:
1 Can cooked chickpeas, drain
3/4 To 1 lb. pkg couscous
2 largeOnions chopped
1 Carrot sliced
1 Gr bell pepper, sliced
1 Eggplant, sliced, salted &
Rinsed
1 lbsLamb, cut in 2 inch cubes
1 Chicken cut up in 8 parts
3 tbspOil
1 Pimento
4 Tomatoes, seeded, chopped
2 tspPapriks
Salt
7 ozFresh string beans or peas
9 ozCan artichoke bottoms
Drained
Cayenne pepper
4 ozButter
Procedures:
1Place couscous in shallow pan with 4 cups water.
2Swirl and pour off water immediately in a sieve.
3Rub couscous well between hands and drop back into pan, making sure couscous is lump free.
4Let this dry while preparing remainders.
5Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.
6Then add chickpeas( if using dried ones ) and enough water to cover.
7Add pimento and salt and pepper to taste,bring to a boil and fasten colander over kettle to fit snugly.
8Spoon couscous into colander and let steam for 45 minutes, then dump couscous back into pan to let dry again.
9Add tomatoes, beans or peas and cook another ?hour.
10Now attach colander and let couscous steam another 15 minutes.
11Add artichoke, canned chickpeas to the stew.
12Cook a few minutes longer.
13Add some butter to the couscous and place couscous shaped into a cone on a serving platter.
14Surround by meat and vegetables.
15Note: this is only one version of many different types of couscous preparation.
16It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer.
17There is a special couscous pot but a colander can suffice
 
 
 
 

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