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Recipe Name: Algerian Couscous Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Meats Comments:
Preparation Time:
Number of Servings: 4

1 Can cooked chickpeas, drain
3/4 To 1 lb. pkg couscous
2 Onions chopped
1 Carrot sliced
1 Gr bell pepper, sliced
1 Eggplant, sliced salted &
1 Pound(s) Lamb, cut in 2 inch cubes
1 Chicken cut up in 8 parts
3 Tablespoon(s) Oil
1 Pimento
4 Tomatoes, seeded chopped
2 Teaspoon(s) Papriks
7 Ounce(s) Fresh string beans or peas
9 Ounce(s) Can artichoke bottoms
Cayenne pepper
4 Ounce(s) Butter
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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 787
Calories From Fat: 453
Total Fat: 51g
Cholesterol: 136.9mg
Sodium: 1148.2mg
Potassium: 1151.7mg
Carbohydrates: 48.7g
Fiber: 7.3g
Sugar: 8.5g
Protein: 34.9g

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