Recipe ingredients and directions:
Kabyle Berber Couscous
(Algiers)
SERVES 6
1 1/2 lb. dry couscous
2 lbs. lamb, cut in pieces
1 onion, chopped
2 hot chiles (fresh)
6 oz. butter
1 teaspoon black pepper
1 teaspoon salt
1 cup dried chickpeas, soaked overnight and then boiled for one hour
1 tablespoon paprika
1 heart of celery, cleaned and quartered
2 turnips, peeled and quartered
2 carrots, peeled and quartered
1 lb. green beans, trimmed, cleaned and chopped in half
2 zucchini, cleaned and quartered
water
Wash the couscous.
Place the lamb, onion and hot peppers in the bottom of a couscousier
and add 3 oz. butter, pepper and salt. Place on moderate heat
and cook for 10 minutes, stirring continually as meat and onions
brown. Covq ingredients with water, add chickpeas and paprika,
and continue to cook for half an hour.
Add the heart of celery, turnips and carrots to the meat and stock.
Put couscous in the top half of the couscousier, place on the stock
pot and seal. Allow to steam for half an hour after vapor begins
to rise from the entire surface of the couscous.
Remove from heat, remove the top half of the couscousier and our
the couscous into the gsaa. Break up any clumps and allow to cool;
sprinkle lightly with cold water and allow the couscous to air.
Rake it and sprinkle again with water until the grains are saturated.
Meanwhile, boil the green beans in water for 10 minutes and drain.
Check the seasoning of the stock and add water if needed. Return
the lower half of the couscousier to moderate heat and add the
zucchini.
Put the couscous in the top half of the couscousier, place it on
the lower pot and seal the two halves. Steam the couscous for
roughly 20 minutes, then put the hot couscous into the gsaa, add
the remaining 3 oz. of butter and mix well, coating the grains.
Heap the couscous into a large bowl, making a mound with a hollow
in the middle. Toss the green beans into the stock to heat, then
place the lamb and vegetables in the well, spoon some stock over
the couscous and serve with a bowl of extra stock on the side.
Category: African Recipes
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