Algerian couscous, a culinary masterpiece, transcends a simple side dish; it's a fragrant, flavorful journey to the heart of North African cuisine. This traditional dish, often served on special occasions, boasts a complex interplay of textures and tastes, from the fluffy, steamed couscous itself to the rich, slow-cooked chicken stew brimming with aromatic spices and tender vegetables. The succulent chicken, infused with the vibrant flavors of cumin, coriander, and turmeric, is perfectly complemented by the subtly sweet carrots, juicy raisins, and the hearty chickpeas. The preparation might seem elaborate, but the reward is well worth the effort.
This authentic Algerian steamed couscous recipe breaks down the seemingly daunting process into easily manageable steps, guiding you through each stage with clarity and precision. From preparing the couscous to creating the flavorful chicken stew, we'll ensure you achieve a dish as delicious and impressive as those found in the bustling souks of Algeria. Ready to embark on this culinary adventure? Let's begin!
Tools Needed
- Pot or pressure cooker
- Steamer
Ingredients
- Onion: 1 chopped
- Chicken drumsticks: 5 (or more)
- Garlic cloves: 2
- Carrots: 2
- Potatoes: 2
- Zucchini: 1, cut into medium pieces
- Tomato sauce: 8 ounces
- Pre-cooked garbanzo beans: 4 ounces
- Tomato paste: 1 tablespoon
- Dry couscous: 1 cup (8 ounces)
- Salt: to taste
- Ground coriander: 1 teaspoon
- Ground turmeric: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: 2 tablespoons + 1 tablespoon
- Olive oil: 1 tablespoon + 1 tablespoon
- Water: 2 cups + 3 cups (24 ounces)
Step-by-Step Instructions
Step 1. Prepare the Couscous and Chicken Stew Base
- Combine couscous and 1 teaspoon salt. Add warm water until you reach 2 cups total (1 cup couscous, 2 cups water). Set aside to absorb.
- Heat 2 tablespoons vegetable oil in a pot or pressure cooker. Add chopped onions and saute for 1 minute.
- Add chicken and grated garlic. Stir in tomato paste and cook for about 5 minutes until lightly browned.
- Add tomato sauce, ground coriander, turmeric, smoked paprika, black pepper, and salt. Mix well.
- Add 3 cups (24 ounces) of water and vegetables (excluding garbanzo beans). Cover and cook for 20 minutes, or until chicken is cooked through.
Step 2. Steam the Couscous
- Prepare the steamer by adding water to the bottom and placing the couscous in the top.
- Add 1 tablespoon olive oil to the couscous. Mix and cover; steam until steam starts rising from the top (about 5 minutes).
- Remove the couscous, transfer it to a separate container, add another 1 tablespoon olive oil, mix and spread. Let rest for 10 minutes, then steam for another 5 minutes.
Step 3. Finish the Stew
- Add garbanzo beans to the chicken stew and cook for another 5 minutes.
Step 4. Serve
- Serve the steamed couscous with the chicken stew and vegetables.
Read more: Fluffy Chicken Steamed Buns: Perfect Baozi Recipe
Nutrition
- N/A
FAQs
1. Can I use pre-made couscous instead of making it from scratch?
While you can use pre-made couscous to save time, the texture and flavor won't be quite the same as using couscous semolina. For the most authentic taste and texture, we recommend making it from scratch following the instructions in the recipe.
2. What can I substitute for chicken in the stew?
Lamb, beef, or even vegetables like butternut squash or eggplant can be delicious substitutes for the chicken. Adjust the cooking time accordingly based on your chosen protein or vegetable.
Congratulations! You've successfully navigated the process of creating a truly authentic Algerian steamed couscous with chicken stew. This flavorful dish, a testament to North African culinary heritage, is sure to impress your family and friends. Enjoy the fruits of your labor – a delicious and satisfying meal well worth the effort.