Algerian Couscous: A North African Staple with a Twist
Algerian couscous is a North African staple that is typically made with semolina flour, vegetables, and meat. This version of the dish uses Israeli couscous, which is a larger, more pearl-shaped pasta that cooks more quickly than traditional couscous. The dish is also made with a variety of vegetables, including onions, garlic, red bell pepper, zucchini, and carrots. The vegetables are cooked in olive oil until softened, and then the couscous is added and toasted. The vegetable broth is then added and the dish is simmered until the couscous is cooked through.
Couscous is a North African staple that has been around for centuries. It is believed to have originated in the Berber tribes of the Sahara Desert, and it is now a popular dish throughout the region. Couscous is typically made with semolina flour, which is a type of durum wheat flour. The flour is moistened with water and then rolled into small balls. The balls are then steamed or cooked in a couscoussier, a traditional North African cooking vessel. Couscous can be served with a variety of dishes, including stews, soups, and salads. It can also be used as a stuffing for vegetables and meats.
Algerian Couscous: A North African Staple with a Twist Algerian Couscous: A North African Staple with a Twist Algerian Couscous: A North African Staple with a Twist Algerian Couscous: A North African Staple with a Twist
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup Israeli couscous
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup chopped carrots
Instructions
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onion and cook until softened.
  3. Add the garlic and cook for 1 minute more.
  4. Add the red bell pepper, zucchini, carrots, and cook until softened.
  5. Stir in the couscous and cook for 1 minute, or until toasted.
  6. Add the vegetable broth and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 15 minutes, or until the couscous is cooked through.
  8. Fluff the couscous with a fork and serve.
Why It Works
  • The use of Israeli couscous makes this dish quick and easy to prepare.
  • The vegetables add flavor and texture to the dish.
  • The olive oil helps to toast the couscous and add flavor.
  • The vegetable broth adds moisture to the dish.
  • The dish is simmered until the couscous is cooked through, which ensures that it is tender and flavorful.