Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

Early inhabitants of Algeria were the Christian Berbers who were early cultivaters of wheat and thus semolina. Algerian cuisine is influenced by that of Arabs, Europeans, and Asians.

Ingredients Nutrition

Directions

  1. Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
  2. Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
  3. Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
  4. Add tomatoes and green beans, cover, and simmer 30 minutes.
  5. Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
  6. Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
  7. Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
  8. Add artichokes and chickpeas to the stew snd heat through.
  9. To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.
Most Helpful

This was lovely. Although the recipe says green and red peppers though they aren't listed in the instructions. I opted to leave them out. The other thing is that I got nearly 10 meals from this dish, I may have converted measurements incorrectly but wow, lots and lots of food. We really enjoyed our trip to Algeria today. Made for My Food Oddessy.

Satyne May 20, 2013