Algerian Couscous

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Early inhabitants of algeria were the christian berbers who were early cultivaters of wheat and thus semolina. Algerian cuisine is influenced by that of arabs, europeans, and asians.

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Steps

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Slice eggplant crosswise , sprinkle with a little salt , toss in a colander , and let drain for 20 minutes.

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Rinse and pat dry.

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Heat oil in a dutch oven , over medium-low heat.

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Add onions , carrot , peppers , eggplant , chicken , and lamb.

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Cover with water , bring to a boil , season with salt and pepper , cover , reduce heat and let simmer 45 minutes.

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Add tomatoes and green beans , cover , and simmer 30 minutes.

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Meanwhile , prepare the couscous: melt butter in a sauce pan over medium-low heat.

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Cook the shallots until translucent , about 3 minutes.

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Add stock , season with 1 / 2 teaspoon each salt and pepper and bring to a boil.

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Stir in couscous , being careful that no clumps form , cover , remove from heat and let sit 10 minutes.

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Add artichokes and chickpeas to the stew snd heat through.

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To serve: pile couscous in the center of a serving platter in a cone shape.

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Spoon stew around couscous.

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Ingredients

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eggplant, olive oil, onions, carrot, green bell pepper, red pepper, chicken thigh, lamb, salt, fresh ground black pepper, tomatoes, green beans, artichoke hearts, chickpeas, unsalted butter, shallots, chicken stock, couscous