Algerian Couscous

The national dish in Algeria is couscous, and this can be served in many ways. We’ve picked one of the simplest, which makes a perfect side order to many other Algerian dishes.

For the sake of simplicity, the couscous specified in this recipe is any standard box you can find in a supermarket, and therefore should be could to manufacturers instructions. Oh, and a Rutabaga is a vegatable similar to a turnip – if you can’t find it, experiment with another root vegetable.

Algerian Couscous – Ingredients

• 1 Box Couscous
• 1 Chicken
• 1 Can Tomato Sauce
• 3 Large Carrots
• 1 Rutabaga
• 1 Large Onion
• 2 Zucchini / Corguette
• 2 Turnips

Algerian Couscous Recipe – Method

1. Cook chicken in boiling water until tender, then debone.2. Chop vegetables into large (4cm) cubes, and cook in the chicken stock (water from above).

3. Cook Couscous as per instructions on box/packet; add a vegetable stock cube to the water while cooking.

4. Re-add chicken and tomato sauce, and simmer until thickened slightly.

And To Serve…

Fluff up the couscous with a fork. Cover with the chicken / vegetable mixture and a little of the sauce. Enjoy!

Related posts:

1. Spiced Parsnip and Tomato Soup Recipe
2. Dad’s Crab and Lobster Pasta
3. Pumpkin Soup
4. Morrocan Lamb Casserole / Tagine
5. Salsa

Filed under: recipes: Fruit & Veg.
 RSS for comments to this post   Leave a Comment   Trackback URL