Algerian Vegetable Couscous Recipes

ALGERIAN COUSCOUS

Algerian Couscous image

Early inhabitants of Algeria were the Christian Berbers who were early cultivaters of wheat and thus semolina. Algerian cuisine is influenced by that of Arabs, Europeans, and Asians.

Provided by threeovens

Categories Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 eggplant
3 tablespoons olive oil
2 onions, chopped
1 carrot, peeled and chopped
1 green bell pepper, seeded and chopped
1 red pepper, seeded and chopped
1 lb chicken thigh (4 ea)
1 lb lamb, cut into 2-inch cubes
salt
fresh ground black pepper
4 tomatoes, seeded and chopped
7 ounces green beans or 7 ounces peas
9 ounces artichoke hearts
15 ounces chickpeas, cooked and drained (canned are fine)
3 tablespoons unsalted butter
3 shallots, cnopped
3 cups chicken stock
salt
fresh ground black pepper
1 1/2 cups 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.

Nutrition Facts : Calories 775.6, Fat 34.8, SaturatedFat 11.6, Cholesterol 122.5, Sodium 520.6, Carbohydrate 76.9, Fiber 15.1, Sugar 10.7, Protein 40.3

ALGERIAN VEGETABLE COUSCOUS

Algerian Vegetable Couscous image

This recipe is from week five of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Algeria is my fifth stop. Couscous has been called the national dish of Algeria, and this version is fragrant and delicious.

Provided by GiddyUpGo

Categories African

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
8 ounces mushrooms, sliced
1 grated carrot
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 lemon, zest of
1 lemon, juice of
1/2 cup raisins
1 1/4 cups chicken stock
1 cup 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.

Nutrition Facts : Calories 226.5, Fat 5.6, SaturatedFat 0.9, Cholesterol 1.5, Sodium 86, Carbohydrate 38.6, Fiber 3, Sugar 10.2, Protein 6.9

25-MINUTE TUNISIAN VEGETABLE COUSCOUS

25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories World Cuisine Recipes African

Time 25m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

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