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Algerian Couscous
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- #9465
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
1 large onion, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 cup vegetable stock
1 1/2 teaspoon black pepper
1/2 teaspoon salt
1 can (8 ounce size) tomato paste
4 whole cloves
3 medium zucchini
4 small yellow squash or yellow zucchini
3/4 large carrots
4 medium yellow or red potatoes, skins on
1 red or green bell pepper
1 can (15 ounce size) garbanzo beans
directions
Saute onion in vegetable stock over medium low heat until translucent. Add all spices and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer 2 minutes.
Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover. Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.)
Add the drained garbanzos about 5 minutes before you take the vegetables off the heat. Put couscous in a bowl. Pour boiling water over couscous and wait about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.)
For added flavor, add some of the liquid from the vegetable stew to the couscous in place of some of the water. Serve the stew over the couscous. Enjoy!
Recipe Source: Michelle Olivier
added by
amandarfr
nutrition data
218 calories, 2 grams fat, 45 grams carbohydrates, 9 grams protein per serving. This recipe is low in fat.
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reviews & comments
February 11, 2014
this recipe is good
March 5, 2007
This is wonderful! I had guest over this weekend to watch a movie called "The Invisible Children" and needed an African Dish. This was PERFECT and everyone is still raving about it. I even made enough to send everyone home with a to-go box. I added chicken to the recipe and added a little more of the spices that it called for since I added the chicken. IT WAS SO YUMMY!
October 1, 2006
This meal was very tasty. One thing I would suggest is, if you're unsure as to how much water to add to cover your vegetables, go with more. The water will make a nice broth, which the author notes can be used in place of water in the couscous, or as part of the sauce, seeping into the couscous. I definitely recommend this recipe.