Joan Nathan Makes Algerian Coucous

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than dried chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs add flavor without extra calories.

Prepare couscous by placing it in a large bowl and adding olive oil and salt.

Pour boiling water over the couscous, cover, and let it sit for 5-10 minutes until absorbed.

Fluff the couscous with a fork to separate the grains.

In a pot, heat olive oil over medium heat and sauté chopped onion until translucent.

Add minced garlic and sauté until fragrant, about 1 minute.

Stir in diced tomatoes, chopped vegetables, and spices; cook for 5-7 minutes until softened.

Add chickpeas and lamb to the pot, stirring to combine.

Pour in water, bring to a boil, then reduce heat to simmer for 30-40 minutes until lamb is tender.

Serve the vegetable and meat mixture over the couscous, garnished with chopped parsley and lemon wedges.

Cooking Techniques

Spice Level: