ALGERIAN COUSCOUS & VEGGIE JWAZ (STEW): Algeria's national dish, made vegan. @thevegancookspassport

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is higher in protein, while bulgur is often more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster, while canned beans are budget-friendly.

Cut aubergine into bite-sized chunks and transfer to a colander.

Sprinkle aubergine with salt and leave for one hour to draw out moisture.

Rinse aubergine with cold water and dry with a paper towel.

Add olive oil to the pan and fry aubergine on medium-high heat for about 4 minutes, flipping halfway, until lightly browned.

Transfer cooked aubergine to a plate and set aside.

Add sliced onion to the pan with olive oil and fry for 5 minutes until softened.

Add minced garlic, tomato paste, harissa paste, raz el hanout, and cayenne pepper; fry for 2 minutes.

Add chopped carrots and quartered potatoes, season with salt and pepper, and add enough water to cover the vegetables.

Bring to a boil, cover, and simmer on low heat for 30 minutes.

To cook couscous, add wholemeal couscous and 6 tablespoons of olive oil to a bowl and mix thoroughly with hands.

Place the steamer over boiling water or the stew pot, layer damp couscous into the steamer, and cook for 15 minutes with the lid on.

Remove couscous from the steamer, add 6 tablespoons of cold water, and mix thoroughly to avoid lumps.

Return couscous to the steamer and cook for another 15 minutes.

Fluff couscous with a fork and transfer to serving plates.

Add drained chickpeas, chopped mint, and fried aubergines to the stew, mix thoroughly, and serve with couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary