Algerian couscous

Algerian couscous
Today, I would like to present to you a typical Algerian couscous that many families make, some of the ingredients are quite odd when it comes to the typical image people have of couscous, but nevertheless, it is very delicious and you will enjoy it a lot.
Here are the ingredients you are going to need:
Ingredients
  • 2 courgettes
  • 2 eggplants
  • 1 kilogram of small to medium size carrots
  • 4 turnips
  • 1 fennel
  • 2 bell peppers (1 red and 1 green)
  • 1 medium can of chickpeas
  • ½ bunch of celery
  • Cayenne pepper (1 fresh or 2 small dried ones)
  • ½ kilogram of tomatoes
  • 4 pieces of lamb
  • 4 pieces of beef
  • 1 piece of chicken
  • 8 merguez
  • Package couscous, one kilogram
  • Harissa, to taste
  • Raz el hanout, half a teaspoon
  • Cumin seeds, two teaspoons
  • 1 small can of tomato paste
  • Three tablespoons of olive oil
  • One tablespoon of butter
  • Salt to taste
Instructions
  1. Now for the preparation:
  2. Peel the carrots and turnips; cut all the vegetables roughly the same size.
  3. In a couscousiere, put 3 or 4 tablespoons of oil, then put on high heat.
  4. When the oil is hot, fry the meat (lamb, beef, chicken).
  5. When they are golden brown, add the vegetables, tomato paste, 1 to 2 teaspoons cumin seeds, salt and Ras el-hanout and lower the heat.
  6. Then cover with water and cook for two hours.
  7. When it’s cooked, prepare the couscous and merguez.
  8. For the couscous, put the desired amount of couscous semolina in a bowl, put the oil so as it is well coated and then add salt. Heat the water and cover the couscous with it , then cover until it is absorbed.
  9. Finally, crumble it with your fingers and mix in butter.
  10. Cook the sausages in a pan.
  11. Finally
    Serve while hot with bowls of sauce mixed with harissa.

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