Algerian Couscous

A version of this recipe is made in Algeria, Morocco, and Tunisia, though it usually includes lamb or chicken. This is a vegetarian, simplified way of making this normally time-consuming meal. I made it with instant couscous, which may not be traditional but sure is faster!

Serves 3-4

What you need:

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

1/4 tsp ginger

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp pepper

1/4 tsp turmeric

1/4 tsp cardamom

1/4 tsp cloves

1/4 tsp anise

1/2 tsp mint

1 tsp salt

2 carrots, peeled and chopped

1 large zucchini, chopped

1 parsnip, peeled and chopped

2 stalks celery, chopped

1 cup crushed tomatoes

1 1/2 cup cooked chickpeas/garbanzo beans

4 1/2 cups water

for the couscous

1 1/4 cups instant couscous

2 1/2 cups water

1 tsp salt

1 tbsp vegetable oil

1.5 tbsp margarine

In a large pan, sauté the onion, garlic, and spices in the 2 tbsp olive oil for 5 minutes on medium heat. Add the chopped vegetables and sauté for another 10 minutes. Add the crushed tomatoes, chickpeas, and 4 1/2 cups water and keep on high heat, stirring occasionally, for 30 minutes or until the sauce has thickened.

While the vegetables are cooking, make the couscous. In a pot, add the 2 1/2 cups water, vegetable oil, and salt. Bring the water to a boil and remove from heat. Add couscous to hot water and cover for 5 minutes. Return the couscous to high heat and stir in margarine for 3 minutes or until it has reached a dry, fluffy consistency.

Serve the vegetables and couscous separately or mix together.

Algerian Couscous