Ingredients for Algerian Vegetable Couscous
- 2 tablespoons olive oil
- 1 medium yellow onion
- 8 ounces cremini mushrooms
- 1 cup peeled carrots
- Garlic Cloves (not specified in recipe)
- 1 teaspoon ground cumin
- Ground Coriander (not specified in recipe)
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 cup raisins
- Chicken Stock (not specified, 1 1/2 cups vegetable broth used instead)
- 1 cup couscous
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Algerian Vegetable Couscous? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Algerian Vegetable Couscous
- Slice the 8 oz cremini mushrooms, chop the 1 medium yellow onion, and grate 1 cup of peeled carrots.
- Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onions and saute for 3-5 minutes until softened. Add the sliced mushrooms and grated carrots and cook for another 5-7 minutes, until softened.
- Stir in 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (optional). Add 1 cup of couscous, the zest of 1 lemon, and 1/4 cup raisins.
- Stir until everything is well combined. Pour in 1 1/2 cups of vegetable broth and the juice of 1/2 lemon.
- Bring to a simmer, then reduce heat to low, cover, and cook for 3 minutes.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
40g
Fat
4g
Carbs
12g
