1 can cooked chickpeas, drain
3/4 to 1 lb. pkg couscous
2 large onions chopped
1 carrot sliced
1 gr bell pepper, sliced
1 eggplant,sliced, salted &
1 rinsed
1 lb lamb, cut in 2 inch cubes
1 chicken cut up in 8 parts
3 tbsp oil
1 pimento
4 tomatoes, seeded, chopped
2 tsp papriks
1 salt
7 oz fresh string beans or peas
9 oz can artichoke bottoms
1 drained
1 cayenne pepper
4 oz butter
Directions
Place couscous in shallow pan with 4 cups water. Swirl and pour off
water immediately in a sieve. Rub couscous well between hands and
drop back into pan, making sure couscous is lump free. Let this dry
while preparing remainders. Fry onions garlic, pepper, carrot and
eggplant with chicken and lamb in oil. Then add chickpeas( if using
dried ones ) and enough water to cover. Add pimento and salt and
pepper to taste,Bring to a boil and fasten colander over kettle to
fit snugly. Spoon couscous into colander and let steam for 45
minutes, then dump couscous back into pan to let dry again. Add
tomatoes, beans or peas and cook another 1/2 hour. Now attach
colander and let couscous steam another 15 minutes. Add artichoke,
canned chickpeas to the stew. Cook a few minutes longer. Add some
butter to the couscous and place couscous shaped into a cone on a
serving platter. surround by meat and vegetables. Note: this is only
one version of many different types of couscous preparation. It is
thought that the name of this grain comes from the soft rumbling
noise that the couscous makes in a steamer. There is a special
couscous pot but a colander can suffice.
Servings: 4 servings
Algerian Couscous Recipe brought to you by Recipe Ideas
Categories: Beans; Meat; Poultry; Vegetable
The History of Recipes
Historians have traced the existance of recipes way back into antiquity, in fact as far back as early Egypt, and quite possibly further than that. However, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
During Roman times around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times made use of many aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the East, including coriander, parsley, basil and rosemary. These new foods and spices led to an explosion in recipe publications, some of which still exist in private collections. By the arrival of the 20th century, cookery books were greatly in demand mostly as a result of increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Algerian Couscous recipe.
