Algerian Couscous with Vegetables Recipe
Ingredients:
- 500g (3 cups) couscous
- 1.5 liters (6 cups) water
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 200g (1 cup) carrots, peeled and sliced
- 200g (1 cup) zucchini, sliced
- 150g (1 cup) turnips, peeled and cubed
- 150g (1 cup) pumpkin, peeled and cubed
- 250g (1 cup) chickpeas, cooked
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) ground cumin
- 1 teaspoon (5g) ground coriander
- 1 teaspoon (5g) cinnamon
- Salt and black pepper to taste
- Fresh coriander or parsley, chopped, for garnish
Instructions:
Step 1: Prepare the Couscous
Place the couscous in a large bowl and sprinkle with salt. Pour 250 ml (1 cup) of water over the couscous, stirring with a fork to moisten all grains. Let it sit for 10 minutes to absorb the water.
Step 2: Steam the Couscous
Transfer the couscous to the steamer portion of your couscoussier. Steam over a simmering pot of water for 20 minutes. Remove from heat, fluff the couscous with a fork, sprinkle with more water, and steam again for an additional 20 minutes. Repeat this process one more time to achieve light and fluffy couscous.
Step 3: Cook the Vegetables
In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and golden. Stir in the carrots, zucchini, turnips, and pumpkin, cooking for 5 minutes. Add cumin, coriander, cinnamon, salt, and pepper, stirring to coat the vegetables evenly with spices.
Step 4: Simmer the Vegetables
Pour 1.25 liters (5 cups) of water into the saucepan with the vegetables. Bring to a boil, then reduce heat to low and cover. Let the vegetables simmer for 30 minutes, until tender. Add chickpeas in the last 10 minutes of cooking to heat through.
Step 5: Assemble the Dish
Once the vegetables are cooked, place the steamed couscous onto a large serving platter, forming a slight mound. Create a well in the center and spoon the cooked vegetables and chickpeas into it. Pour some of the flavorful broth from the saucepan over the couscous for added moisture.
Step 6: Garnish and Serve
Garnish with freshly chopped coriander or parsley before serving. Serve hot, with extra broth on the side. Encourage diners to mix the couscous with the vegetables and broth to enjoy all flavors combined.
Conclusion
Algerian Couscous with Vegetables is a delightful dish, perfect for vegetarian meals or as a side to more robust courses. The delicate flavor of the couscous perfectly complements the hearty vegetables, ensuring each bite is filled with warmth and spice. By following this traditional method of preparation, you are not only crafting a delicious meal but also participating in the preservation of a cherished cultural heritage. Enjoy this connection to Algeria’s culinary tradition, and don’t hesitate to adjust spices and vegetables according to your taste and local availability.
