Best 3 Algerian Saffron Raisin Couscous With Fresh Mint Recipes

Algerian saffron raisin couscous with fresh mint is a dish that combines the sweet and savory flavors of North African cuisine. Made with fluffy couscous, succulent raisins, fragrant saffron, and refreshing mint, this dish is a delightful symphony of textures and aromas. Perfectly balanced with the right amount of spices, this traditional Algerian recipe is sure to transport your taste buds to the vibrant streets of Algiers.

Check out the recipes below so you can choose the best recipe for yourself!

SAFFRON & RAISIN COUSCOUS WITH FRESH MINT

Saffron & Raisin Couscous With Fresh Mint image

Make and share this Saffron & Raisin Couscous With Fresh Mint recipe from Food.com.

Provided by Az B8990

Categories African

Time 1h20m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups water
3/8 teaspoon saffron thread
3/4 teaspoon extra virgin olive oil
3/8 teaspoon salt
1 1/2 cups couscous
1/4 cup raisins
2 1/4 tablespoons chopped of fresh mint

Steps:

In a saucepan, bring the water to a boil and add the saffron. Remove from the heat, cover, and let stand for 30 minutes.
Return the pan to the heat, bring to a boil, and mix in the olive oil, salt, couscous, and raisins.Remove from the heat, cover, and let stand for 30 minutes.
Using a fork and your fingertips, fluff the couscous to separate the grains. Taste and adjust the seasonings. Stir in the mint.
Serve warm or at room temperature.

MINT COUSCOUS WITH RAISINS AND ALMONDS

Mint Couscous With Raisins and Almonds image

This is a recipe for those who enjoy Morrocan inspired dishes and/or those who favor mint. It's lovely along with chicken or shrimp.

Provided by Annacia

Categories Moroccan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 cups water, boiling
8 mint herbal tea bags
2 teaspoons olive oil
1 teaspoon salt
1 cup couscous
1/2 cup raisins
1/4 cup slivered almonds, toasted
2 tablespoons fresh mint leaves, chopped

Steps:

In a saucepan, add water and tea bags, steep for 10 minutes.
Remove tea bags; add olive oil, salt and combine until mixed.
In a large bowl, place couscous and cover with mint tea mixture.
Cover and let stand about 20 minutes.
Remove cover and fluff with a fork; add raisins, almonds and fresh mint. Toss well before serving.

Nutrition Facts : Calories 276.3, Fat 6, SaturatedFat 0.6, Sodium 591, Carbohydrate 49.3, Fiber 3.7, Sugar 11.1, Protein 7.5

ALGERIAN COUSCOUS

Algerian Couscous image

This recipe is made with mutton and chicken, but you can easily change the meats for lamb and/or merguez. I make this often and my family loves it!

Provided by Natacha Pellerin

Categories Soups, Stews and Chili Recipes Stews

Time 1h42m

Yield 10

Number Of Ingredients 21

Ingredients

¼ cup olive oil, or more as needed, divided
8 mutton chops, fat removed
4 chicken drumsticks
1 pinch salt and ground black pepper to taste
3 onions, quartered
water to cover
2 tablespoons ground turmeric
2 tablespoons ground cumin
2 tablespoons ground coriander
3 potatoes, cut into chunks
3 turnips, cut into chunks
3 carrots, sliced lengthwise and cut into chunks
1 (6 ounce) can tomato paste
2 tablespoons ras el hanout
1 (7 ounce) can chickpeas, drained
2 zucchini, sliced lengthwise and cut into chunks
5 sprigs cilantro, chopped
3 cups water
2 cups couscous
1 tablespoon butter
3 tablespoons harissa

Steps:

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 57.3 g, Cholesterol 72.1 mg, Fat 15.8 g, Fiber 8.3 g, Protein 30.5 g, SaturatedFat 4.1 g, Sodium 358.4 mg, Sugar 7 g

Tips:

- Opt for high-quality saffron; it imparts a vibrant color and distinct flavor to the dish. - Use fresh mint leaves; their refreshing taste complements the sweetness of raisins and couscous. - For added texture, consider toasting the almonds or pistachios before adding them to the dish. - If you prefer a more savory profile, incorporate spices like cumin, coriander, or paprika to the vegetable broth. - Adjust the amount of honey or sugar based on your desired level of sweetness.

Conclusion:

Algerian saffron raisin couscous is a delightful blend of flavors and textures. With its vibrant color, aromatic spices, and contrasting sweetness of raisins and nuts, this dish is a feast for the senses. Whether served as a main course or a side, it's sure to impress with its unique and enticing flavors. Experiment with different spices and ingredients to create your own variation of this classic North African dish.