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home > recipes > vegetables > algerian couscous
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 & Rinsed 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 Paprika Salt 7 oz Fresh string beans or peas 9 oz 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 pasta comes from the soft rumbling noise that the couscous makes in a steamer.There is a special couscous pot but a colander can suffice.

Algerian Couscous


average rating = 4.5 stars(4.800015 comments available)
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(posted June 22, 1995)

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 & Rinsed
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
Paprika
Salt
7 oz Fresh string
beans or peas
9 oz 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 pasta 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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+15 comments


from Dubai, United Arab Emirates wrote:2  0

It is really wonderful . i missed it a lot especially the way my mom used to prepare in Algeria
5 starsOctober 10, 2007


from LEICESTER, United Kingdom wrote:6  0

very light i recommend to eat couscous for dinner very delicious
5 starsSeptember 21, 2006


from brooklyn. NY, United States wrote:12  4

My mother loves this recipe and so does everyone else in my family. which was why they were surprised when i made and it tasted absolutly delightful. mostly becuase i am only 11 years old. Everybody should try this recipe. Thank you very mush for this recipe.
5 starsJuly 24, 2005


from NE, United States wrote:8  7

delicious, just like my grandmother used to make.
5 starsMay 27, 2005


from Milton, Ma, United States wrote:10  4

The Algerian couscous is simply a culinary wonder. I cook it for my husband and my father in law, who are americans, very often and they just love it. Plus it's very nourishing. It has everything we need for the day.
I cook it a little bit differently but one thing to say about the algerian couscous is however you cook it, it's always a pleasure to eat it.

Thank you for publishing this recipe
4 starsMarch 24, 2005


from Berkeley, CA, United States wrote:14  7

Hey.. I am from Africa, Algeria and I always eat this food like every 2 weeks... but, its good and wonderful.. it has like the same taste as rice... you know wat iam sayin'?
5 starsOctober 20, 2004


from Antwerpen, Belgium wrote:12  7

Just like home in Algeria - the recipe I have wished to have for a long time - THANKS!!!
5 starsJuly 23, 2004


from PA, United States wrote:8  5

Absolutely Wonderful, so delicous, it was so good, i was doing a French Project and had 2 find a recipe! Delicous
5 starsFebruary 5, 2004


from New York, United States wrote:7  7

I love this meal!! My boyfriend and i went to Austraila a few months ago and didn't have the chance to get to fiji! But now that i have tasted something from Fiji it makes me wish that i had gone.
4 starsMay 26, 2003


from Amsterdam, Netherlands wrote:7  7

The smell..the taste..
4 starsFebruary 28, 2003


from Yardley, PA, United States wrote:6  4

This had wonderful flavor and I will definitely make this again. I used chicken stock to replace water in this recipe.
5 starsJanuary 21, 2003


from Salisbury, Wiltshire, United Kingdom wrote:15  5

I have missed this so much since coming back from Algeria. Thanks so much for posting it!
5 starsDecember 6, 2002


from East Boston, Ma., United States wrote:11  5

I am Algerian. When my mom cooks coucous, my family is grateful and for it.
5 starsSeptember 26, 2002


from tours, France wrote:9  8

My boyfriend is a part of the peace corps for the united states and i live here in tours. He is American and i am french. sometimes when i go to visit him he and the wonderful family will make me couscous and it is delicous i love it!!!
5 starsMay 22, 2002


from Vancouver, BC, Canada wrote:8  5

This sounds very authentic to what my husband from Algeria makes. I can not wait to serve it to him.
5 starsNovember 18, 2001


 
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