Best Algerian Couscous Recipes

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 CHICKEN WITH CHICKPEAS AND 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.

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 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.

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 STEW FOR COUSCOUS

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!

ALGERIAN SAFFRON & RAISIN COUSCOUS WITH FRESH MINT

Steps:

• In a saucepan, bring the 2 cups of water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes. Return the pan to the heat, return to a boil, and mix in the olive oil, salt, couscous, and raisins. Remove from the heat, cover, and let stand for 30 minutes.
• Stir in or top with the fresh mint. Serve and enjoy.