Algerian Couscous

Recipe by threeovens
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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