Algerian Traditional Couscous
Algerian Traditional Couscous

Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, algerian traditional couscous. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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.

Algerian Traditional Couscous is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Algerian Traditional Couscous is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have 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. Take 1 kg couscous
  2. Make ready 500 g lamb or beef
  3. Make ready 1 fresh tomatoe
  4. Make ready 3 Carrots
  5. Prepare 2 courgettes
  6. Make ready Oil,salt,black pepper
  7. Take paprika
  8. Prepare Cinamon
  9. Take 1 tbs tomatoe paste
  10. Prepare chilli powder

Algeria is traditionally referred to as the "granary of Rome" due to a variety of traditional dishes. Food and cooking styles borrow heavily from Arabic, Amazigh, and French cuisines. A blend of Mediterranean chili peppers and spices are featured in many meals. Couscous is the main cuisine and is served with stew.

Steps 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

Often considered the national dish of Algeria, Couscous is a perfect complement to any meal. This dish is composed of small pellets of steamed semolina topped with meat, vegetables, and various spices. In Algeria, the most popular meat and vegetable accompaniments for this meal include chicken, carrots and chickpeas. Most of the Algerian food are centered on bread, meat, olive oil, vegetables and fresh herbs. They also use vegetables for salads, soups, Tajine, couscous and sauce-based dishes.

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