Best 7 Algerian Stew For Couscous Recipes

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In the vibrant culinary tapestry of Algeria, one dish reigns supreme: the hearty and flavorful algerian stew, a delectable symphony of tender meats, succulent vegetables, and aromatic spices. This beloved dish, often served over fluffy couscous, embodies the essence of Algerian cuisine, capturing the rich cultural heritage and diverse culinary influences that have shaped the nation's gastronomic identity. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary journey to create the perfect algerian stew is an adventure that promises to tantalize your taste buds and transport you to the heart of this North African gem.

Let's cook with our recipes!

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

ΒΌ 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

ALGERIAN COUSCOUS



Algerian Couscous image

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.

Provided by threeovens

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

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

Steps:

  • Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.
  • Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken, and lamb.
  • Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 775.6, Fat 34.8, SaturatedFat 11.6, Cholesterol 122.5, Sodium 520.6, Carbohydrate 76.9, Fiber 15.1, Sugar 10.7, Protein 40.3

ALGERIAN COUSCOUS



Algerian Couscous image

I learned how to make this in France from some Algerian friends. I hope you enjoy it as much as I do!

Provided by PinkCherryBlossom

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 15

1 large onion, chopped
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup vegetable stock
1/2 tablespoon cinnamon
1 1/2 teaspoons black pepper
1/2 teaspoon salt
5 tablespoons tomato puree
3 -4 whole cloves
3 medium zucchini
4 small yellow squash
3/4 large carrot
4 medium yellow potatoes, skins on
1 red bell pepper
1 (15 ounce) can garbanzo beans

Steps:

  • Saute onion in vegetable stock over med. low heat until translucent.
  • Add all spices and cook for a few more minutes, stirring as needed.
  • 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.
  • 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.).
  • Add the drained garbanzos about 5 minutes before you take the veggies off the heat.
  • Put couscous in a bowl.
  • Pour boiling water over couscous and wait about 5 minutes.
  • Fluff with fork. (Ratio of about 1 1/2:1 of water to couscous.).
  • 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. Enjoy!

ALGERIAN STEW FOR COUSCOUS



Algerian Stew for Couscous image

This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!

Provided by Halalmom

Categories     Stew

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 12

4 pieces leg of lamb
4 carrots, peeled and cut into big chunks
4 yellow zucchini, cut into chunks
1 cup chickpeas, soaked the night before
1 medium onion, diced
1 teaspoon salt
1 teaspoon ras el hanout spice mix
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon ground coriander
1 liter water (approx.) or 1 liter broth
3 tablespoons oil

Steps:

  • Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
  • Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
  • Add the chickpeas right now, or they will never become soft!
  • Let it simmer on low for about 1 hour.
  • After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
  • After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
  • Check for seasoning and serve with steamed couscous!

Nutrition Facts : Calories 235.8, Fat 11.9, SaturatedFat 1.6, Sodium 828.5, Carbohydrate 28.8, Fiber 7.2, Sugar 9, Protein 6.4

TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)



Traditional North African Couscous (The Real Way!) image

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.

Provided by Um Safia

Categories     Stew

Time 2h25m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 22

8 lamb chops or 8 skinless chicken pieces, on bone but skin & fat free if possible
1 large onion
3 garlic cloves
2 medium carrots
2 medium courgettes (zucchini)
2 large potatoes
1/4 swede or 1/4 turnip
1 parsnip
2 -3 stalks celery (or khorchef)
1 cup chickpeas, drained
2 teaspoons ras el hanout spice mix
salt & pepper
1 pinch dried mint
1/2 tablespoon sunflower oil or 1/2 tablespoon vegetable oil
1 cup of tinned plum tomato, liquidised
1 1/2 liters water
1 large green chili pepper (the Algerian ones) (optional)
500 g medium couscous
1 tablespoon ghee (smen)
1 1/2 tablespoons margarine
1 glass water
olive oil

Steps:

  • Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
  • Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
  • Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
  • Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
  • Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
  • Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
  • When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
  • Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
  • Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
  • Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
  • If you used the chilli, put it on a plate and let people help themselves to it!

ALGERIAN CHICKEN STEW



Algerian Chicken Stew image

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Provided by luvinlif2k

Categories     Stew

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

3 cups chicken broth
1 chicken bouillon cube
2 cups cooked chicken, chopped
1 medium onion, chopped
2 cups fresh green beans, cut
2 carrots, sliced
1 teaspoon ground cumin
1 teaspoon basil
1 garlic clove, minced (optional)
2 bay leaves (optional)
1/2 teaspoon dried parsley (optional)
salt
pepper
2 medium tomatoes, chopped
2 small zucchini, sliced (or 1 medium)
1 (16 ounce) can garbanzo beans, drained (also known as chick-peas)
1/4 teaspoon ground red pepper (to taste)

Steps:

  • In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
  • Bring to a boil; reduce heat, cover and cook about 8 minutes.
  • Add tomatoes and zucchini and cook briefly.
  • Add garbanzo beans and red pepper.
  • Cover and cook until heated through.
  • Serve over steaming bowls of couscous.

COUSCOUS WITH LAMB STEW



Couscous with Lamb Stew image

Categories     Soup/Stew     Lamb     Onion     Tomato     Stew     Chickpea     Bell Pepper     Carrot     Turnip     Pumpkin     Zucchini     Winter     Couscous     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 30

For lamb stew
2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch cubes
1/4 cup olive oil
3 large onions, thinly sliced
8 large tomatoes (4 1/2 lb), peeled, quartered, and seeded
4 cups canned tomato juice
1 teaspoon salt
1 teaspoon black pepper
1 fresh habanero or cayenne chile, finely chopped, including seeds
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf (not California)
Pinch of saffron threads
4 carrots, sliced 1/2 inch thick
4 turnips, peeled and cut into 1/2-inch-wide wedges
3 red or green bell peppers, cut into 1/2-inch pieces
1 lb pumpkin or butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 1/2 lb zucchini, halved lengthwise and sliced crosswise 1 1/2 inches thick
1 (19-oz) can chickpeas (about 2 cups), rinsed, drained, and skins slipped off
For spicy tomato sauce
2 tablespoons tomato paste
1/2 teaspoon paprika
1 tablespoon crushed dried rose petals (pesticide-free; optional)*
1/2 teaspoon cayenne, or to taste
For couscous
4 cups water
2 tablespoons unsalted butter
1 teaspoon salt
2 (10-oz) boxes quick-cooking couscous (3 1/2 cups)

Steps:

  • Make lamb stew:
  • Pat lamb dry. Heat oil in a 7- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown lamb in 3 batches, transferring to a bowl.
  • Add onions to pot and cook, stirring occasionally, until golden, about 10 minutes. Stir in lamb with any juices that have accumulated in bowl, tomatoes, tomato juice, salt, black pepper, chile, herbs, and saffron and simmer, covered, 1 1/2 hours.
  • Stir in carrots, turnips, bell peppers, and pumpkin and simmer, covered, 30 minutes. Stir in zucchini and chickpeas and simmer, covered, until zucchini is tender, 20 to 25 minutes.
  • Make spicy tomato sauce:
  • Pour 1 cup broth from pot into a small heavy saucepan and add tomato paste, whisking until smooth. Simmer, stirring, until thick, about 10 minutes, then stir in paprika, rose petals, and cayenne.
  • Cook and serve couscous:
  • Bring water to a boil with butter and salt in a 4-quart heavy saucepan. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork. Mound couscous on a platter and top with stew, using a slotted spoon. Serve broth and tomato sauce on the side.

Tips:

  • Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your stew. Whenever possible, use fresh vegetables, meat, and spices.
  • Brown your meat: Browning the meat before adding it to the stew will help develop its flavor and give the stew a richer color.
  • Use a variety of vegetables: The more vegetables you use, the more flavorful your stew will be. Some good choices include carrots, potatoes, turnips, zucchini, and bell peppers.
  • Add spices and herbs: Spices and herbs are essential for giving your stew a unique flavor. Some good choices include cumin, coriander, paprika, turmeric, and ginger.
  • Simmer your stew for a long time: The longer you simmer your stew, the more flavorful it will become. Aim to simmer your stew for at least 1 hour, or even longer if you have the time.
  • Serve your stew with couscous: Couscous is a traditional Moroccan side dish that is perfect for serving with stew. It is light and fluffy, and it absorbs the flavorful sauce from the stew.

Conclusion:

Algerian stew is a delicious and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its tender meat, flavorful vegetables, and rich sauce, Algerian stew is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give Algerian stew a try. You won't be disappointed!

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