Recipe: Perfect Couscous Algerian way 😜🇩🇿

Couscous Algerian way 😜🇩🇿. Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. 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.

Serve the stew over the couscous. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called. Increase the heat to high and bring to a boil. You can cook Couscous Algerian way 😜🇩🇿 using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Couscous Algerian way 😜🇩🇿

1. It's 200 g of mutton meat 2 big pieces (good with some fat).
2. You need 2 pieces of carrots.
3. Prepare 2 pieces of courgettes.
4. Prepare 1 of potatoes.
5. Prepare 3 pieces of garlic.
6. It's 1 of tomato.
7. It's 1 of small spoon tomato paste.
8. You need 50 g of chickpeas cooked in water.
9. It's 10 g of coriander leafs.

Meanwhile, prepare the couscous using the package directions, omitting the salt. Transfer the couscous to serving plates. Spoon the vegetable mixture over the couscous. A staple Algerian, Moroccan, Tunisian, Middle Eastern, and Mediterranean ingredient, couscous is a healthy alternative when rice or pasta fatigue sets in.

Couscous Algerian way 😜🇩🇿 instructions

1. Cut potatos, carrots and courgettes big pieces. Onions, garlic and coriander small pieces..
2. In pressure cooker fry meat in oil all sides then add onion and garlic, let fry for a while then add black pepper, salt, red pepper and oregano, coriander (spice) and mix. Then add mashed tomato and tomato paste and let fry for a while.
3. Add 4 cups of water and close the pressure cooker for 7 whistles..
4. Open pressure cooker and add carrots, courgettes, coriander and chickpeas and close it again for 2 whistles (add water if necessary).
5. Put raw couscous in bowl and add hot water until thin layer of water on top, until its full dry and hot add 10g of butter and some salt mix and add hot water again, cover it and let it rest untill dry again.

Whether served as a standalone side dish or combined with vegetables for a healthy salad, the durum wheat semolina packs fiber and protein in each serving. Learn more about couscous with our complete ingredient guide (https://www.masterclass. This recipe belongs to my mother, who learned it from her mother, who was raised in the province of Médéa. Algerian couscous tends to be more humble and hearty, replete with vegetables (turnips, carrots, zucchini, squashes) and pulses, and seasoned with a relatively limited array of spices. ALGERIAN CHICKEN WITH CHICKPEAS AND COUSCOUS.