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 tomat...