Algerian Couscous With Lamb And Chicken Recipe

ingredients

1 pound dry couscous
4 cups water
2 large onions chopped
1 carrot sliced
1 green bell pepper, sliced
1 eggplant, sliced, salted & rinsed
1 pound lamb, cut in 2 inch cubes
3 pounds chicken, cut up in 8 parts
3 tablespoons oil
1 pimento
4 tomatoes, seeded, chopped
2 teaspoons paprika
salt
7 ounces fresh string beans or peas
1 can (9 ounce size) artichoke bottoms, drained
1 can (15 ounce size) chickpeas, drain
cayenne pepper
4 ounces butter

directions

Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders.

Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil. Add pimento and salt and pepper to taste, bring to a boil and fasten colander over kettle to fit snugly. Spoon couscous into colander and let steam for 45 minutes, then dump couscous back into pan to let dry again. Add tomatoes, beans or peas and cook another 1/2 hour.

Now attach colander and let couscous steam another 15 minutes. Add artichoke, canned chickpeas to the stew. Cook a few minutes longer. Add some butter to the couscous and place couscous shaped into a cone on a serving platter. surround by meat and vegetables.

cook's notes

this is only one version of many different types of couscous preparation. It is thought that the name of this grain comes from the soft rumbling noise that the couscous makes in a steamer. There is a special couscous pot but a colander can suffice.

nutrition data

814 calories, 38 grams fat, 70 grams carbohydrates, 46 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
August 27, 2014

WHOA this fed more like 20 people. Have leftovers coming out my ears. Very good but expensive to make with the lamb. Cut it in half to maybe serve 8.

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