Algerian Stew for Couscous

READY IN: 2hrs 10mins
Recipe by Halalmom

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!

Top Review by jambonbeur

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).

Ingredients Nutrition

Directions

  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. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
  3. Add the chickpeas right now, or they will never become soft!
  4. Let it simmer on low for about 1 hour.
  5. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
  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. Check for seasoning and serve with steamed couscous!

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