World Flavors Cookbook

Couscous aux Sept Légumes

Name: Couscous aux Sept Légumes
Cook time: 120 min
Cuisine: Algeria
Ingredients: 1kg semolina couscous 500g lamb or chicken pieces 2 carrots, peeled and halved 2 turnips, peeled and halved 2 zucchini, cut into chunks 200g pumpkin, cubed 100g chickpeas, soaked overnight 2 tomatoes, grated 1 tbsp ras el hanout 1 tsp harissa Salt and olive oil

Algeria's national dish; a communal meal of steamed semolina topped with a rich meat and vegetable stew.

Cuisine: Algeria

Ingredients

1kg semolina couscous 500g lamb or chicken pieces 2 carrots, peeled and halved 2 turnips, peeled and halved 2 zucchini, cut into chunks 200g pumpkin, cubed 100g chickpeas, soaked overnight 2 tomatoes, grated 1 tbsp ras el hanout 1 tsp harissa Salt and olive oil

Instructions

Prepare and steam the couscous in a couscoussier until light and fluffy. In the bottom part, sauté meat with onions, spices, and grated tomatoes. Add water and chickpeas, then simmer. Gradually add vegetables according to their cooking time (carrots/turnips first, then zucchini/pumpkin). Once meat and veggies are tender, serve the couscous in a large platter, topped with the stew and its broth. Serve harissa on the side.