Algerian Couscous Recipe
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Ingredients : Algerian Couscous Recipe
1 can cooked chickpeas, drain
3/4 lb pkg couscous, up To 1
2 large Onions chopped
1 Carrot sliced
1 g bell pepper, sliced
1 Eggplant, sliced, salted &
Rinsed
1 lb Lamb, cut in 2 inch cubes
1 Chicken cut up in 8 parts
3 tbsp Oil
1 Pimento
4 Tomatoes, seeded, chopped
2 tsp Papriks
Salt
7 oz Fresh string beans or peas
1 9 ounces can artichoke bottoms
Drained
Cayenne pepper
4 oz Butter
Place couscous in shallow pan with 4 cups water. Swirl and pour off water
immediately in a sieve. Rub couscous well between hands and drop back
into pan, making sure couscous is lump free. Let this dry while preparing
remainders. Fry onions garlic, pepper, carrot and eggplant with chicken
and lamb in oil. Then add chickpeas( if using dried ones ) and enough
water to cover. Add pimento and salt and pepper to taste,Bring to a boil
and fasten colander over kettle to fit snugly. Spoon couscous into
colander and let steam for 45 minutes, then dump couscous back into pan to
let dry again. Add tomatoes, beans or peas and cook another 1/2 hour.
Now attach colander and let couscous steam another 15 minutes. Add
artichoke, canned chickpeas to the stew. Cook a few minutes longer. Add
some butter to the couscous and place couscous shaped into a cone on a
serving platter. surround by meat and vegetables. Note: this is only one
version of many different types of couscous preparation. It is thought
that the name of this grain comes from the soft rumbling noise that the
couscous makes in a steamer. There is a special couscous pot but a
colander can suffice.
Converted by MC_Buster.
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