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    You are in: Home / Recipes / Algerian Stew for Couscous Recipe
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    Algerian Stew for Couscous

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Halalmom's Note:

    This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
    2. 2
      Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
    3. 3
      Add the chickpeas right now, or they will never become soft!
    4. 4
      Let it simmer on low for about 1 hour.
    5. 5
      After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
    6. 6
      After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
    7. 7
      Check for seasoning and serve with steamed couscous!

    Ratings & Reviews:

    • on April 25, 2012

      45

      I usually put meat for 1 hour, then add carrots and potatoes for ~40 min, then add zuchini for 20min (1 hour is too much for zucchini and will make them melt. I also prefer green over squash).

      You can also add turnips with potatoes and carrots (my american wife loves them).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2007

      55

      Thank you Halalmom for such an easy to put together couscous stew recipe. I added a traditional Egyptian spice mix as I haven't come across the Ras El Hanout here. My family prefer chicken with couscous and loved the delicious sauce. I added a good handful of raisins and waited for the raves. This even tasted delicious for lunch the next day. I steamed my Rose Blanche couscous, it turned out light and fluffy. A truly authentic delicious meal. I will certainly be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2007

      45

      Well at last I have found a recipe which mentions STEAMED COUS COUS. Everytime I see 'pour boiling water on the cous cous and let stand' I fell I might explode! I use a similar recipe but omit the curry & coriander - I use double the ras el hanout. In addition I use 2 cloves of garlic, 2 medium quartered potatoes and a tin of tomatos. I use 2 carrots and 2 zucchini so I add a large stick of celery or 'khorchef' and a few pieces of turnip/parsnip etc. I use the pressure cooker which makes 2 hours cooking reduce to 45 mins or so and the meat just melts! Rezika

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Algerian Stew for Couscous

    Serving Size: 1 (608 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.8
     
    Calories from Fat 107
    45%
    Total Fat 11.9 g
    18%
    Saturated Fat 1.6 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 828.4 mg
    34%
    Total Carbohydrate 28.8 g
    9%
    Dietary Fiber 7.1 g
    28%
    Sugars 8.9 g
    35%
    Protein 6.4 g
    12%

    The following items or measurements are not included:

    leg of lamb

    ras el hanout spice mix

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