Original Menu Algerian Couscous :: Best Dishes

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Algerian Couscous

"This recipe is made with mutton and chook, however you may easily trade the meats for lamb and/or merguez. I make this regularly and my own family loves it!"

Ingredients :

1/4 cup olive oil, or greater as wished, divided
8 mutton chops, fat eliminated
four chook drumsticks
1 pinch salt and ground black pepper to flavor
3 onions, quartered
water to cowl
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3 potatoes, cut into chunks
3 turnips, cut into chunks
three carrots, sliced lengthwise and reduce into chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, tired
2 zucchini, sliced lengthwise and reduce into chunks
5 sprigs cilantro, chopped
Couscous:
3 cups water
2 cups couscous
1 tablespoon butter
three tablespoons harissa

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H42M

Heat three tablespoons olive oil in a massive pot over medium-high warmth. Season mutton chops and bird drumsticks with salt and pepper; prepare dinner in batches with onions in the warm oil till browned, approximately 2 mins in step with side. Transfer to a huge plate.
Scrape the bottom of the pot with a wood spoon to release browned bits. Return mutton chops and hen to the pot. Pour in sufficient water to cover; add turmeric, cumin, and coriander. Cover and convey to a boil. Reduce heat to medium; simmer for 20 minutes.
Stir potatoes, turnips, and carrots into the pot. Simmer, included, until veggies start to melt, about 10 mins. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; retain cooking, protected, until zucchini is soft, about five minutes.
Bring three cups water to a boil in a saucepan; do away with from warmness and stir in couscous and butter. Cover saucepan and allow stand till water is absorbed absolutely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
Ladle 2 scoops of cooking liquid into a bowl; mix in harissa till smooth.
Scoop vegetables onto a serving plate. Scoop mutton and chook onto a separate plate. Serve along couscous, harissa sauce, and last cooking liquid within the pot.

Notes :

For homemade ras el hanout, blend: 1 teaspoon floor cumin, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, three/four teaspoon ground cinnamon, three/four teaspoon freshly floor black pepper, half teaspoon ground white pepper, 1/2 teaspoon ground coriander, half teaspoon floor cayenne, 1/2 teaspoon ground nutmeg, and 1/four teaspoon ground cloves (elective).
Harissa can typically be located in Mediterranean shops or butchers.

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