Ingredients for Algerian Couscous
- 1 large eggplant
- 2 tablespoons olive oil
- 1 large onion
- 1 carrot
- 1 green bell pepper
- Red Pepper
- 1 lb boneless, skinless chicken thighs
- 1 lb lamb shoulder
- 2.5 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 cup trimmed green beans
- 1 (14-ounce) can artichoke hearts
- 1 (15-ounce) can chickpeas
- 4 tablespoons unsalted butter
- 1/2 cup chopped shallots
- 2 cups chicken broth
- 2 cups couscous
- 4 cups water
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How to Make Algerian Couscous
- Slice 1 large eggplant crosswise, sprinkle with 1 teaspoon salt, place in a colander, and let drain for 20 minutes.
- Rinse eggplant and pat dry.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-low heat.
- Add 1 large chopped onion, 1 chopped carrot, 1 chopped bell pepper, the drained eggplant, 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), and 1 lb lamb shoulder (cut into 1-inch pieces).
- Cover with 4 cups water, bring to a boil, season with 1 teaspoon salt and 1/2 teaspoon black pepper, cover, reduce heat, and simmer for 45 minutes.
- Add 1 (28-ounce) can crushed tomatoes and 1 cup trimmed green beans, cover, and simmer for 30 minutes.
- Meanwhile, prepare the couscous: melt 4 tablespoons butter in a saucepan over medium-low heat.
- Add 1/2 cup chopped shallots and cook until translucent, about 3 minutes.
- Add 2 cups chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Stir in 2 cups couscous, ensuring no clumps form. Cover, remove from heat, and let sit for 10 minutes.
- Add 1 (14-ounce) can artichoke hearts (drained) and 1 (15-ounce) can chickpeas (drained) to the stew and heat through.
- To serve: pile couscous in the center of a serving platter in a cone shape.
- Spoon the stew around the couscous.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
42g
Fat
57g
Carbs
25g
