Algerian Couscous Recipe

Name: Algerian Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant; 3 tablespoons olive oil; 2 onions, chopped; 1 carrot, peeled and chopped; 1 green bell pepper, seeded and chopped; 1 red pepper, seeded and chopped; 1 lb chicken thigh (4 ea); 1 lb lamb, cut into 2-inch cubes; salt; fresh ground black pepper; 4 tomatoes, seeded and chopped; 7 ounces green beans or 7 ounces peas; 9 ounces artichoke hearts; 15 ounces chickpeas, cooked and drained (canned are fine); Couscous; 3 tablespoons unsalted butter; 3 shallots, cnopped; 3 cups chicken stock; salt; fresh ground black pepper; 1 1/2 cups couscous

Servings: persons

1 eggplant
3 tablespoons olive oil
2 onions, chopped
1 carrot, peeled and chopped
1 green bell pepper, seeded and chopped
1 red pepper, seeded and chopped
1 lb chicken thigh (4 ea)
1 lb lamb, cut into 2-inch cubes
salt
fresh ground black pepper
4 tomatoes, seeded and chopped
7 ounces green beans or 7 ounces peas
9 ounces artichoke hearts
15 ounces chickpeas, cooked and drained (canned are fine)
Couscous
3 tablespoons unsalted butter
3 shallots, cnopped
3 cups chicken stock
salt
fresh ground black pepper
1 1/2 cups couscous

1
Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
2
Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
3
Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
4
Add tomatoes and green beans, cover, and simmer 30 minutes.
5
Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
6
Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
7
Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
8
Add artichokes and chickpeas to the stew snd heat through.
9
To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.

1266

kcal

Calories

Fat

Carbs

125

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 eggplant, 3 tablespoons olive oil, 2 onions, chopped, 1 carrot, peeled and chopped, and more.

Yes, Algerian Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Algerian Couscous

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