🇩🇿 Algerian Kabyle Couscous with Dried Meat and Vegetables

dried meat

🥗Healthier: lean beef

💰Cheaper: chicken

Lean beef offers a healthier option while chicken is more economical.

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a nutritious alternative, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils provide similar protein, while canned beans are often less costly.

Soak the dried meat in hot water overnight.

Rinse the meat to get rid of excess salt, then boil it for about 5 minutes (optional).

In a saucepan over medium heat, add olive oil, onions, and the dried meat; season with salt, pepper, ginger, and paprika.

Add tomato paste and let cook for 5 minutes.

Add grated tomatoes, carrots, and chickpeas; cook for about 10 minutes, not adding other vegetables yet to avoid overcooking.

Pour water over the meat and vegetables to cover them, then cook covered for about 30 minutes or until the meat is tender.

Prepare the couscous by adding olive oil and mixing it well with your hands.

Sprinkle water over the couscous until all grains are wet but not soaked; let absorb for 5 minutes.

Add salt and mix well; wrap the couscous gently with your hands until grains are separated.

Place the couscous in the top of the steamer and steam over the meat sauce for 15 minutes.

Dump the couscous in a large dish and sprinkle with water, mixing with a fork until all grains are wet but not soft.

Steam the couscous again for 15 to 20 minutes.

Damp the couscous in a large dish, separate the grains again, and add olive oil.

Add zucchini to the sauce, adjust seasoning, and let cook.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary