Algerian Couscous with Vegetables
Ah, Algerian couscous, it's a dish that tells the story of Algeria with every bite. You know that aroma that fills the house on Friday at noon, those vegetables melting in a sauce perfumed with ras el hanout and cumin? It's a direct journey to the white streets of Algiers, the colorful markets, and family moments. I learned this dish from my grandmother, who made it with love and generosity. For me, every grain of semolina is steeped in history and conviviality. So let yourself be tempted: take the time to prepare this couscous, and you'll offer your loved ones a feast that warms the heart. Enjoy your meal, friends!
Ingredients
- Fine durum wheat semolina500g
- Carrots4
- Zucchinis2
- Turnips2
- Cooked chickpeas200g
- Onions2
- Fresh tomatoes3
- Olive oil3 tbsp
- Saltto taste
- Ras el hanout2 tsp
- Cumin1 tsp
- Butter50g
- Water1 liter
Nutrition
Instructions
- 1
Peel and cut the carrots, turnips and zucchinis into large pieces. Slice the onions and chop the tomatoes.
- 2
In a large pot, heat the olive oil and sauté the onions until golden. Add the tomatoes, ras el hanout and cumin, mix well.
- 3
Add the carrots, turnips and chickpeas. Cover with water (about 1 liter), add salt and bring to a boil. Cook for 25 minutes.
- 4
Add the zucchinis and continue cooking for 15 minutes.
- 5
Meanwhile, pour the semolina into a large dish, drizzle with a little salted water and butter. Mix with your fingers to moisten. Place it in a couscoussier or colander over the pot, cover and cook for 15 minutes.
- 6
Serve the semolina on a large platter, top with vegetables and sauce. Drizzle with olive oil and add harissa if you like it spicy.
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