Ready in 45 minutes
This basic all-around couscous can be made with lamb, beef, or chicken. This version is a cross between one from Tangier and one from Fez. Algerian cooks prefer beef or chicken for their couscous, not lamb. Sometimes beef and chicken are used together. If you want a note of sweetness with the rich medley of vegetables, cooked quinces can be added along with the traditional raisins. You need a large tagine for this stew.
6 people want to try | 12 have favorited
Put the chickpeas in a saucepan with water to cover by 2". Bring to a boil, reduce the heat, cover and simmer for 45 minutes to 1 hour, until tender. Drain and cool.
Put the meat, onions, salt, pepper, ginger, saffron infusion, and olive oil in a tagine. Turn the ingredients all around in the olive oil in a tagine. Turn the ingredients all around in the olive oil to coat, then add enough broth to barely cover. Bring to a boil, reduce the heat, cover, and simmer for 1 hour (allow only 30 minutes for chicken). Add the chickpeas, carrots, turnips, squash, and tomatoes and cook for 30 minutes longer, then add the zucchini, raisins and almonds, if using, and cook until the meat and vegetables are tender.
Pile the couscous on a platter and surround with the meat and vegetables, or make a well in the center and put the meat and vegetables in the well. Taste the pan juices, adjust the spices, and add a bit of honey if you like it. Spoon the sauce over the meat and vegetables.
If you want a bit of heat, mix harissa to taste with 1 cup of the braising juices and spoon over the meat and vegetables.
Guest, you can Add a link to another recipe! What would you serve with this?