Recipe: Algerian Couscous With Spiced Vegetables

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This traditional North African dish, which consists of fluffy couscous and meltingly soft aromatic vegetables, is both foolproof and delicious! Team it with a fresh green salad for a satisfying and balanced meal.

Algerian Couscous With Spiced Vegetables

Adapted from I Cook the World

For the Couscous:Algeria

1 1/2 cups water

1 tsp vegetable bouillon powder

1/2 tsp salt

1 1/2 cups couscous

1 Tbsp olive oil

For the Vegetable Stew:

1 Tbsp olive oil

1 large onion, chopped

1 clove garlic, minced

1/2 tsp turmeric

1/4 tsp cayenne

1/2 tsp salt

1 1/2 tsp black pepper

1 tsp ground cloves

1/2 cup vegetable stock

2 Tbsp tomato paste

1 medium yellow squash, cut into chunks

2 large carrots, sliced

2 medium potatoes, cut into chunks

2 red bell peppers, seeded and sliced

1/2 Tbsp cinnamon

  • To make the couscous, boil the water, then add the vegetable bouillon powder and salt and mix well. Place the couscous in a large bowl, pour in the water and cover for 10 minutes.
  • Add the olive oil, then rub the couscous between your fingers to get rid of any lumps. Set aside.
  • For the vegetable stew, heat the oil in a saucepan over low heat. Add the onion and garlic and cook until translucent.
  • Add the turmeric, cayenne, salt, pepper and cloves and stir for a few minutes. Add the vegetable stock and tomato paste and mix well.
  • Simmer for about 5 minutes, then add the squash, carrots, potatoes, peppers and cinnamon. Cover and cook on a low heat until the vegetables are tender, about1 hour.
  • Serve with the couscous.

Makes 4 servings


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