Algerian Couscous
By: Sheri Wetherell
Published: Monday, January 18, 2010 - 5:24pm

Ingredients




1 can cooked chickpeas, drained
1 pound couscous
2 large onions, chopped
1 carrot, sliced
1 red bell pepper, 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
1 Pimentos
4 tomatoes, seeded and chopped
2 teaspoons Paprika
Salt
7 ounces fresh peas
9 ounces can artichoke hearts, drained
Cayenne pepper
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.