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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Early inhabitants of Algeria were the Christian Berbers who were early cultivaters of wheat and thus semolina. Algerian cuisine is influenced by that of Arabs, Europeans, and Asians. Ingredients:
1 eggplant |
3 tablespoons olive oil |
2 onions, chopped |
1 carrot, peeled and chopped |
1 green bell pepper, seeded and chopped |
1 red pepper, seeded and chopped |
1 lb chicken thigh (4 ea) |
1 lb lamb, cut into 2-inch cubes |
salt |
fresh ground black pepper |
4 tomatoes, seeded and chopped |
7 ounces green beans or 7 ounces peas |
9 ounces artichoke hearts |
15 ounces chickpeas, cooked and drained (canned are fine) |
3 tablespoons unsalted butter |
3 shallots, cnopped |
3 cups chicken stock |
salt |
fresh ground black pepper |
1 1/2 cups couscous |
Directions:
1. Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
2. Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
3. Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
4. Add tomatoes and green beans, cover, and simmer 30 minutes.
5. Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
6. Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.
7. Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
8. Add artichokes and chickpeas to the stew snd heat through.
9. To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.
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