Traditional North African Couscous (The Real Way!) Recipe
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is t
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Cooking tools:
- Pressure cooker
- Blender
- Steamer basket
- Dutch oven
- Pot
- Ladle
- Serving bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Glass
- Plate
- Stove
- Kitchen timer
Ingredients
- 8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
- 1 large onion
- 3 garlic cloves
- 2 medium carrots
- 2 medium courgettes (zucchini)
- 2 large potatoes
- 1/4 swede or 1/4 turnip
- 1 parsnip
- 2 -3 stalks celery (or khorchef)
- 1 cup chickpeas, drained
- 2 teaspoons ras el hanout spice mix
- salt
- pepper
- 1 pinch dried mint
- 1/2 tablespoon sunflower oil or 1/2 tablespoon vegetable oil
- 1 cup of tinned plum tomato, liquidised
- 1 1/2 liters water
- 1 large green chili pepper (the Algerian ones) (optional)
- 500 g medium couscous
- 1 tablespoon ghee (smen)
- 1 1/2 tablespoons margarine
- 1 glass water
- olive oil
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