Algerian Couscous

Name: Algerian Couscous
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Algerian Coastal & Tellian
Ingredients: 1 eggplant; 3 tbsp olive oil; 2 onions; 1 carrot; 1 green bell pepper; 1 red pepper; 1 lb chicken thigh (4 ea); 1 lb lamb; salt; fresh ground black pepper; 4 tomatoes; 7 oz green beans; 9 oz artichoke hearts; 15 oz chickpeas; 3 tbsp unsalted butter; 3 shallots; 3 cup chicken stock; salt; fresh ground black pepper; 1.5 cup couscous

Aubergine, chicken and couscous come together in this dish, simmered on the stove.

1 hr 45 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 90 min · 105 min total
Difficulty: medium

1
Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
20 min
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.
45 min
4
Add tomatoes and green beans, cover, and simmer 30 minutes. Meanwhile, prepare the couscous: melt butter in a sauce pan over medium-low heat; cook the shallots until translucent, about 3 minutes.
5
Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil. Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.
10 min
6
Add artichokes and chickpeas to the stew snd heat through. To serve: Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.