Algerian Traditional Couscous
Algerian Traditional Couscous

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, algerian traditional couscous. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Algerian Traditional Couscous is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Algerian Traditional Couscous is something that I have loved my entire life. They are fine and they look wonderful.

Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Algerian Couscous - Steamed couscous covered in a lamb and vegetable stew with chickpeas Couscous Arabic: كسكس ‎, kuskus is a North African and to a lesser extent Middle Eastern dish of steamed balls of semolina, traditionally served with a stew spooned on top. Couscous is also the name for the uncooked semolina balls. Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.

To get started with this recipe, we have to first prepare a few components. You can cook algerian traditional couscous using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Algerian Traditional Couscous:
  1. Make ready 1 kg couscous
  2. Take 500 g lamb or beef
  3. Prepare 1 fresh tomatoe
  4. Prepare 3 Carrots
  5. Take 2 courgettes
  6. Get Oil,salt,black pepper
  7. Make ready paprika
  8. Take Cinamon
  9. Take 1 tbs tomatoe paste
  10. Make ready chilli powder

Couscous is one of the most famous dishes in North Africa. Algerians consider couscous as their national dish. Although the origin of the dish is unclear, it is thought to have been first prepared by the Berbers. The dish is made by rolling tiny grains of semolina wheat into small pellets.

Instructions to make Algerian Traditional Couscous:
  1. Peel all the vegetables and cut into large pieces
  2. Seal the meat with onions oil salt pepper and other spices
  3. Pour one and a half litres of boiling water into the sauce pan with the meat and let the meat cook for 20 minutes before adding all the vegetables.
  4. Once the meat has cooked through add the vegetables in to the sauce and leave to simmer on a low heat, along with adding any additional spices.
  5. Now for the couscous, add 2tbs of oil and pour 2 cups of water, then mix in the couscous and leave to soak. Once soaked, steam for 10 to 15 minutes (repeat this step twice). When the couscous is fully steamed add butter for a rich buttery taste. Serve with sauce vegetables and meat. Enjoy

Although the origin of the dish is unclear, it is thought to have been first prepared by the Berbers. The dish is made by rolling tiny grains of semolina wheat into small pellets. A common and one of the most favorite dishes of Algerian cuisine is couscous, with other favorites such as shakshouka, Karantita, and marqa bel a'assel, a speciality from Tlemcen. A popular Algerian meat is merguez, an originally Berber sausage. In Algerian cuisines, the basic food is wheat, whether in the form of couscous or khobz (the Arabic word for bread).

So that’s going to wrap it up with this exceptional food algerian traditional couscous recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!