Algerian Couscous with Meat and Vegetables

Name: Algerian Couscous with Meat and Vegetables
Yield: 6
Cuisine: Algerisch
Ingredients: 500 g (about 2½ cups) fine or medium couscous; 2 tablespoons olive oil; 500 ml (2 cups) warm water; 250 ml (1 cup) water mixed with 1 teaspoon salt; 500 g (1 lb) lamb, chicken, or beef, cut into chunks; 2 large onions, finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; ½ teaspoon ground turmeric; ½ teaspoon cinnamon (optional, for a hint of sweetness); 1.5 liters (6 cups) water or broth; Salt and pepper to taste; 2 carrots, peeled and cut into chunks; 2 zucchini, cut into chunks; 2 potatoes, peeled and cut into chunks; 1 turnip, peeled and cut into chunks; 1 cup pumpkin or other hard squash, cut into chunks; 1 cup cooked chickpeas (canned or pre-cooked); 1 green bell pepper, cut into chunks

Rezeptvariante · Quelle: Wikibooks