Couscous North African Style

I first tasted this delicious North African goodness for the first time in Paris in an Algerian restaurant during my daughters baptism. I really enjoyed it especially with the multi delicious vegetables included in it, giving it all together a very delicious taste with a good nutritive value.

I learned Algeria has 40 provinces and each province has it’s own different recipe for this dish. Amazing ! Isn’t it ?

Watch full video by clicking the link below:

https://youtu.be/3V6lkyty1RY

Prep Time: 30 mins

Cook time: 1 hr

Ready : 1h 30 mins

INGREDIENTS:

• 375 g of couscous
• Olive oil
• Salt to taste
• Onion
• Water
• Turmeric
• 3 large carrots
• Tomato paste
• 400 g of chickpeas skinless
• 1 tablespoon butter
• 3 tablespoon harissa (optional )
• Lamb chops
• Garlic cloves
• 2 medium size zucchini ( Couegettes)
• Celery
• Large Potatoes
• Punpkin

METHOD:

1. Pour oil in a pot and heat . Add onion and fry . Stir occasionally until done add tomato and fry . Add salt , white pepper, harissa, tumetic , celery and allow to simmer.
2. Steam your lanb in a different pot. Marinate with bouillon cubes and salt and pepper (optional)
3. Allow to simmer for 25 mins
4. Add carrots , capsicum, pumpkin, potatoes, Zuchini, and the rest of the spices . Allow to simmer again for 30 mins.
5. Remove from heat and allow to cold dowm before you serve

COUSCOUS RECIPE:

• Bring water to a boiling point add butter abd salt
• Stir into the water your coscous abd cover. Make sure you allow to rest ir sit for 7 mins.
• You will have a soft and fluffy couscous.
• You can add some salt but its iprional .
• Serve couscous with your vegetable lamb broth stew .