0 0
Algerian Couscous

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Algerian Couscous

  • Medium

Directions

Share

Ingredients :

  • 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

Methods :

  • 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.

Admin

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Creamy Garlic Aioli
next
Imperial Vegetables and Noodles
previous
Creamy Garlic Aioli
next
Imperial Vegetables and Noodles

Add Your Comment