Algerian Couscous with beef and vegetables
Nothing is more typical of Algerian Jewish Cuisine than this couscous recipe. In fact, it was served for every Shabbat dinners in Algeria, and for some other Holidays as well.
Traditionally, the couscous is eaten with a ½ tsp of harissa (ground fresh red hot pepper paste), found in kosher groceries.
1 lb. Plain couscous
Meat for cholent ( 2 bones with meat, or 1 bone and one beef mozat, or franken )
1 onion, sliced
1 small tomato
4 Tbsp canola oil
1 tsp paprika
2 medium zucchinis
1 parsnip or 2 turnips
16 oz (1 small package) of washed and cut butternut squash and 1 small can of chick peas or
1/2 lb frozen peas and 1/4 lb frozen baby Lima beans
In a big pot, sauté the oil with the paprika and the onion on medium heat for 1 minute. Add the meat,sauté until brown of all sides. Add the tomato, squashing it with a fork.
Cover with water. Cook uncovered on medium heat for 40 minutes to 60 minutes until meat is cooked.
While the meat is cooking, peel and cut the vegetables in big pieces.
Remove the meat, cover at once with aluminum foil and reserve. Add all the vegetables except the zucchinis in the pot, salt, and cook uncovered on medium heat for 30 minutes, or until tender.
20 minutes before serving, add the zucchinis and the meat into the pot. Cook on high heat until it comes to a boil, then reduce to low heat until serving.
5 minutes before serving, open the couscous packages, and cook according to the directions written on the
Serve the couscous first in individual plates, then add the vegetables and meat on top of it.