Couscous Recipes

Couscous Recipe – How to make a perfect dish Algeria

Algerian cuisine, like the same country itself has many culinary influences, especially Berber, Arabic, French and Turkish. This mix of influences creates a mixture of flavors, aromas and textures, something that is uniquely Algeria. The dishes and ingredients differ slightly from one region to another, with each region has its own specialties.

Because 99% are Muslim Algerians found no pork in Algerian cuisine. The lamb is favored, with the chicken that comes in a distant second. The staple food in Algeria is the couscous is usually served hot, and khbaz, a traditional Arabic flatbread. Other ingredients used in the kitchen of Algeria likely to be along the Mediterranean diet, with tomatoes, lentils, peppers, eggplants, olives, oranges and lemons. seafood dishes can be found along the coast, and always with fresh ingredients. Dates, fresh fruit and pastries are typical of deserts. If you try to Algerian cuisine, and you know your spices well, you will notice that the most common spices used for cooking various types of dried red chiles (So hot!) Cumin, caraway, oregano, coriander, fennel and black pepper.

Couscous

Couscous is one of the dishes Algeria's most famous and is probably as old as the Algerians themselves. It is considered a staple food and is usually served hot. Couscous is actually a type of grain fine, which is produced from durum wheat, and consumed with meat and vegetables. Other countries, like Morocco, Tunisia, France and even have their own version of this plate.

The Ingredients:

400 to 450 g packaged couscous

500 g dried chickpeas

2 onions brown chopped

2 cloves garlic, minced

1 carrot, sliced

1 green pepper, chopped

1 eggplant, cut, washed, salted

450 gr lamb, cut into 2×2-inch cubes

1 small chicken, cut into 8 pieces

200 g of fresh green beans

250 g of artichoke funds canned, drained

100 g butter

3 tablespoons olive oil

1 red pepper

4 tomatoes, seeded and chopped

2 tablespoons paprika

Salt (according to your taste)

Cayenne pepper (depending on your tolerance for spicy!)

The Instructions:

Put the couscous in a shallow pan and fill it with 4 cups of water. Shake a little, then pour the water with a sieve. Gently rub the couscous between your hands as you return to the pan to dissolve any lumps.

Set aside to dry.

Now, fry onions, garlic, pepper, carrot and eggplant with chicken and lamb in olive oil. This will be the basis for his stew. Add the dried chickpeas in the skillet and place enough water to cover beans. Add pepper, paprika, salt and cayenne pepper to taste. Bring the pan to a boil and let simmer.

Fill kettle / pot with a little water. Hold the strainer over the kettle / pot. Spoon the couscous into the colander. Place the pot / pan on the stove, bring to a boil and let the couscous steam for 45 minutes.

After that, dump the couscous couscous in the pan again to dry.

Add tomatoes and beans in the pot, simmer, and let go on simmering for 30 minutes. You want to make sure it does not burn the meat and chickpeas in this mold, the goal is to let simmer until tender meat and chickpeas.

After that, you can turn down the heat in the casserole dish.

So everything I steamed couscous again for another 15 minutes.

Add the canned artichoke hearts to the pot.

Continue to let the stew simmer for another 5-6 minutes.

Add the butter to the couscous and place couscous in a serving dish.

Surround with meat, vegetables and gravy.

Enjoy!

Note: This process may seem slow, due to the couscous. There are certain packaged couscous that can cook faster than normal. This will reduce the time needed for cooking.

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Couscous $13.95 Couscous

Tagines & Couscous $15.71 Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

CousCous with Chives & Saffron – 15 Lb Couscous W/Chives&Saffron: GR $56.4 Couscous with chives and saffron may look like rice, but is actually made from coarsely ground semolina pasta. This couscous is a quick cooking pasta seasoned with chives and saffron, making it a delicious side dish or a savory addition to your favorite casserole recipes. Each case consists of three, five pound bags.

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