Algerian Couscous

This week I reconnected with quite a few old cruise ship friends via Facebook and Skype. Sometimes the computer gets on my nerves but it definitely has it’s upside. In a conversation with a friend in Algeria, I was motivated to make this for dinner the other night. We were speaking about foods and the subject of couscous came up. I usually make this as an unimportant side ... a filler, if you will. But this suggestion just transformed my plain old box of couscous into a beautiful meal. This recipe makes a good family sized portion. I suppose you could cut it in half for 2 people ... but the leftovers keep well and heats up in the microwave for lunch perfectly! Thanks, Houssem, for the suggestion.....


Algerian Couscous

• 1 10 oz box of Couscous (I use “Near East” plain)
• 1 red pepper and 1 yellow pepper
• 1 large onion sliced
• 1 larger or 2 medium zucchini
• 2 carrots peeled and sliced
• 2 medium potatoes diced
• 1 14 1/2 oz can of chick peas
• 4-5 TBSP tomato paste
• 4 tablespoons olive oil
• 1 tablespoon “harissa” (North African spice paste) or chili powder
• salt and pepper for seasoning
• 1 tsp turmeric
• 1/4 tsp cayenne
• 1 TBSP paprika
• 1 tsp cinnamon
• 1 TBSP cumin
• 3 – 4 whole cloves or 1/4 tsp ground cloves
• 4 cups chicken broth (convenient to use one 32 oz box!)

Have your “mise en place” by chopping all of your vegetables ahead of the recipe and this becomes very, very easy! Start by heating the olive oil in the bottom of a dutch oven or a heavy, large skillet. Add the sliced onions and sweat (cook but don’t brown over medium heat) for about 2-3 minutes to extract their flacor. Next, add carrots and potatoes and cook for about an additional 5 minutes. At this time, add your spices as they impart their flavor through the entire dish. Next, add the peppers and cook for 5 mintues. Finally, add the zucchini and cook until you see it first start to soften at the edges. When this happens, add the tomato paste and 2 cups of the chicken broth and stir to mix with the vegetables. Drain the can of chick peas and add; then stir thoroughly to mix all of the ingredients. Add salt and pepper to taste. Let this cook over a low heat for 7-8 minutes to “meld” the flavors. By now it should smell pretty incredible!

While this is stewing, bring the additional 2 cups of chicken broth to a boil in a saucepot. When it boils, add the entire box of couscous, stir and then cover and let it sit for 5 minutes off of the heat. (You can also add 2 additional TBSP olive oil and salt and pepper to the couscous, but it’s not necessary.) Remove the lid and fluff the couscous with a fork. Put the couscous in a large serving bowl or serving dish and then pour the vegetable “stew” over the couscous. Serve immediately!

Now, this particular recipe is good in so many ways! First of all, it can be vegetarian if you use a vegetable stock or water, but a really hearty meal. It is good Friday meal during Lent. It also changes up the same bland routine of pasta (which couscous IS a pasta) and adds a new zing to some vegetables! Don’t be afraid to use green peppers if you need to ... red and yellow can be expensive. You could also add some eggplant, adjust the spice levels to your taste ... whatever you need to do! When it is fresh and in season, sprinkle the top with chopped cilantro ... very Middle Eastern this way! I promise you’ll enjoy this one!

And as always, until next time, ciao.....