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Algerian Stew For Couscous

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Ingredients

Adjust Servings:
4 pieces leg of lamb
4 carrots, peeled and cut into big chunks
4 yellow zucchini, cut into chunks
1 cup chickpeas, soaked the night before
1 medium onion, diced
1 teaspoon salt
1 teaspoon ras el hanout spice mix
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 liter water (approx.) or 1 liter broth
3 tablespoons oil

Nutritional information

235.8
Calories
107 g
Calories From Fat
11.9 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
828.5 mg
Sodium
28.8 g
Carbs
7.2 g
Dietary Fiber
9 g
Sugars
6.4 g
Protein
608g
Serving Size

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Algerian Stew For Couscous

Features:
    Cuisine:

    I usually put meat for 1 hour, then add carrots and potatoes for ~40 min, then add zuchini for 20min (1 hour is too much for zucchini and will make them melt. I also prefer green over squash).You can also add turnips with potatoes and carrots (my american wife loves them).

    • 150 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Algerian Stew for Couscous, This is our family’s traditional recipe, usually served with plain steamed couscous As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!, I usually put meat for 1 hour, then add carrots and potatoes for ~40 min, then add zuchini for 20min (1 hour is too much for zucchini and will make them melt I also prefer green over squash) You can also add turnips with potatoes and carrots (my american wife loves them) , Thank you Halalmom for such an easy to put together couscous stew recipe I added a traditional Egyptian spice mix as I haven’t come across the Ras El Hanout here My family prefer chicken with couscous and loved the delicious sauce I added a good handful of raisins and waited for the raves This even tasted delicious for lunch the next day I steamed my Rose Blanche couscous, it turned out light and fluffy A truly authentic delicious meal I will certainly be making this again


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    Steps

    1
    Done

    Heat the Oil in a Large Pot, E.g. One For Soup. Add the Onion and the Meat and Let It Take Some Colour.

    2
    Done

    Add Enough Water or Broth to Cover the Meat, Usually About 1 Liter. Stir in the Spices.

    3
    Done

    Add the Chickpeas Right Now, or They Will Never Become Soft!

    4
    Done

    Let It Simmer on Low For About 1 Hour.

    5
    Done

    After 1 Hour, Add the Vegetables, Make Sure Everything Is Slightly Covered With Water/Broth. Let Simmer For Another Hour.

    6
    Done

    After These Two Hours, Vegetables Should Be Soft, and You Should Be Able to Tear Apart the Meat With a Spoon, as This Is How It Is Eaten!

    7
    Done

    Check For Seasoning and Serve With Steamed Couscous!

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    Chloe Perez

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