Algerian Couscous
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Algerian Couscous
  Algerian    Couscous  
Last updated 6/12/2012 12:41:59 AM. Recipe ID 884. Report a problem with this recipe.
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      Title: Algerian couscous
 Categories: Meats, Ethnic
      Yield: 4 Servings
      1    Can cooked chickpeas, drain
    3/4    To 1 lb. pkg couscous
      2 lg Onions chopped
      1    Carrot sliced
      1    Gr bell pepper, sliced
      1    Eggplant,sliced, salted &
      1 lb Lamb, cut in 2 inch cubes
      1    Chicken cut up in 8 parts
      3 tb Oil
      1    Pimento
      4    Tomatoes, seeded, chopped
      2 ts Papriks
      7 oz Fresh string beans or peas
      9 oz Can artichoke bottoms
           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.

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Recipe ID 884 (Apr 03, 2005)

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