Traditional Algerian Couscous Recipe To make the couscous, boil the water, then add the vegetable bouillon powder and salt and mix well Add the olive oil, then rub the couscous between your fingers to get rid of any lumps For the vegetable stew, heat the oil in a saucepan over low heat How do you make Moroccan couscous? How do you make vegetable couscous? What is the history of couscous? How do you steam couscous? algerian couscous recipe lamb traditional couscous recipe vegetarian algerian couscous north african couscous recipe algerian couscous history best moroccan couscous recipe west african couscous recipe couscous algérien
100g plain couscous
100g frozen peas
200ml boiling hot stock , chicken or vegetable
200g packet cooked chicken fillets
1 large tomato , chopped
1 tbsp olive oil
squeeze of lemon juice , about a teaspoonful
Tip the couscous into a heatproof bowl with the peas. Pour over the hot stock, cover with a plate to keep the heat in, and soak for 5 minutes.
Tear the chicken into good bite-sized strips, then toss half of it on top of the soaked couscous. Mix in with the chopped tomato, then moisten and flavour with the olive oil and lemon juice. Season to your taste – you probably won’t need to add any salt, just some pepper. Divide between two plates and top with the rest of the chicken strips. Drizzle over a little extra olive oil and it’s all ready to serve.