Algerian Couscous

                                                                               Receta en Español


Couscous is a traditional dish in Algeria, it can be served as a side dish for vegetables or meat. This is a very complet dish.
Today I present you how it is traditionally prepared in Algeria.

Ingredients (4 people) :

• 250 grams medium couscous.
• 250 g lamb.
• 200 g chickpeas.
• 2 tomatos.
• 2 little zuchinni.
• 2  turnips.
• 4 carrots.
• 2 peppers.
• 1 onion.
• 3 garlic cloves.
• 1/2 teaspoon of ras-al-hanout.
• 1/2 teaspoon harissa (this is spicy).
• 1/2 teaspoon cinnamon powder.
• Olive oil.
• 50 g butter.
• Some raisins.
• Salt and pepper..

Method

1. Soak chickpeas overnight.

2. Put chickpeas in a casserole with water and salt, cook until soft.  

3. Cut onion and garlic and saute it in a pan until they are brown.

4. Cut and salt the lamb ,cook it together with onion and garlic.

5. Cut carrots, zuchinni and turnips into strips, salt . Put a little water in the pressure cooker , place vegetables into the pressure cooker , we want to steam them so vegetables should not touch water.  Close pressure cooker, put on high heat, when steam comes out from the valve put heat on low heat and cook for 3 minutes.

                     

6.   Once vegetables are cooked, we add them to the casserole with the lamb. Add chickpeas, tomatos cut into slices, pepper, innamon, ras-el-hanout ,100 ml water and salt. Cook at low heat for 1 hour and a half.

7.   Cook cous cous the way I told you in the previous post:  How to cook cous cous.

8.   Now is time to plating. Cous cous must be placed at the side, it should be mixed with the rest of the meal only when eating.

Here you have a link to my favourite cooking tools where you can find my spices grinder:  

Favourite cooking tools

Algeria