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
Transcribed cooking instructions as an idea can be tracked far back into history, in fact as far into history as ancient Egypt, and possibly even further. In practice though, in the main part, these old cookbooks were just primitive hieroglyphic recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Moving our culinary historical trip onwards, we find some books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food cooked for the rich and powerful of that time. Over the following few centuries, the powerful and rich houses strove to serve up the most exotic meals, and because of this cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes of the day. When we get to the 1900s, cook books were greatly in demand mostly as a result of higher levels of literacy, more spare time and having more disposable income. The arrival of TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Algerian Couscous recipe.
