Algerian Couscous

Name: Algerian Couscous
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: Algerian Coastal & Tellian
Ingredients: 1 large onion; 0.5 tsp turmeric; 0.25 tsp cayenne; 0.5 cup vegetable stock; 0.5 tbsp cinnamon; 1.5 tsp black pepper; 0.5 tsp salt; 5 tbsp tomato puree; 3 whole cloves; 3 medium zucchini; 4 small yellow squash; 0.75 large carrot; 4 medium yellow potatoes; 1 red bell pepper; 1 can garbanzo beans (15 ounce)

Chickpeas, tomato puree and zucchini simmered on the stove and spiced with turmeric and cayenne.

1 hr 35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 80 min · 95 min total
Difficulty: medium

1
Saute onion in vegetable stock over med. low heat until translucent. Add all spices and cook for a few more minutes, stirring as needed.
2
Add tomato paste, stir and simmer 2 minutes. Cut the vegetables in large chunks and add all (not the beans) and a dash of cinnamon; add water to cover.
2 min
3
Bring to a boil, then reduce heat and simmer, covered, for an hour or so. (This can cook slowly for 2-3 hours, if desired.).
180 min
4
Add the drained garbanzos about 5 minutes before you take the veggies off the heat. Put couscous in a bowl.
5 min
5
Pour boiling water over couscous and wait about 5 minutes. Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).
5 min
6
For added flavor, add some of the liquid from the veggie stew to the couscous in place of some of the water. Serve the stew over the couscous.