Tuesday, March 9, 2010

Algerian Cous Cous Recipe

Cous cous is the main dishes of Algeria, Morrocco and Tunisia. It is sometimes made with chicken, lamb or vegetarian. You can vary the veges and the spices accordingly

Ingredients ( Serve 4)

For the couscous
3 cups instant couscous
3 cups water
1 heap tbsp ghee or margarine

For the soup
5 Carrots , whole
5 Potato, whole
3 white radish,whole
Cabbage cut into 4 pieces
3 zucchini or courgette
1 cup Chickpeas , cooked
Lamb or chicken
1 Beef Tomato, cubed
2 tbsp tomato paste
4 cups chicken, lamb, vegetable stock or water
2 onions, sliced
1 tbsp ground cumin
a pinch each of ground coriander, cinnamon and clove
1/2 tbsp sugar (optional)
1 bunch coriander leaves including its roots chopped
2 spring onion
ground black pepper

Cous cous preparation
1) Boil the 3 cups of water
2) Turn off the fire and quickly pour in couscous,
3) Cover and leave for 5 mins
4) Mix well homemade ghee or olive oil to the couscous and separate the grains.

Soup preparation
1) Boil the lamb or chicken for 20 minutes
2) Throw in the veges, spices and 1/2 bunch of coriander leaves
3) Cook for 10 minutes in pressure cooker or if not available, cut the vegetables into half to cook it faster.
4) For decoration: Slice the green part of the spring onion finely and quickly dip it in very cold water to curl it and the rest of the coriander leaves as well

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