Algerian Couscous

Ingredients

1 can cooked chickpeas, drained
1 pound couscous
2 large onions, chopped
1 carrot, sliced
1 eggplant, sliced, salted and rinsed
1 pound lamb, cut in 2 inch cubes
1 inch chicken, cut up 8 parts
3 teaspoons olive oil
4 tomatoes, seeded and chopped
2 teaspoons Paprika
7 ounces fresh peas
9 ounces can artichoke hearts, drained
4 ounces Butter

Preparation

1
Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil.
2
Add chickpeas and enough water to cover.
3
Add pimento and salt and pepper to taste. Let simmer for 1/2 hour.
4
Meanwhile, cook couscous according to package instructions, then set aside.
5
Add tomatoes and peas to meat mixture and cook another 1/2 hour.
6
Add artichoke and canned chickpeas to the stew. Cook a few minutes longer.
7
Add some butter to the couscous and place couscous shaped into a cone on a serving platter. Surround with the meat and vegetables.

 



About

This is one of many versions of couscous dishes in Algerian. Couscous is considered a national dish of Algeria.

Yield:

1 servings

Added:

January 18, 2010

Creator:

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