COUSCOUS RECIPE from ALGERIA | Around the World in One Kitchen | Cooking With Kids
My three year old son joins me to learn how to cook a traditional Algerian Couscous recipe on our international kids cooking adventure. Topped with lamb, chicken, merguez sausage, and tons of vegetables, this is an authentic and delicious recipe.
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My son found a new favorite food to add into his rotation of meals on the latest episode of our cooking international foods with kids adventure.
Sam now loves couscous and had a blast making it with me.
In Algeria, couscous is both the name of the dish with a meat and vegetable stew and the name of the ingredient that acts as the base.
Most Americans think of couscous and they think about either the large Israeli style pearls of pasta or the North African tiny balls of semolina. But in Algeria (and its neighboring countries Libya, Morocco and Tunisia), couscous also refers to the actual dish of stew and, yes, couscous.
Just to illustrate how important couscous is to Algerians, they often call it Taam (or طعام), which translates to “life”. And really, when it's topped with tons of meats, vegetables, and spices, what more do you really need?
For this variation, we use lamb shank, chicken, and merguez sausage and cook into a stew with zucchini, carrots, celery, onions, turnips, potatoes, chickpeas, and a special vegetable from this part of the world: cardoons. We also throw in a number of traditional spices, including North African ras el hanout and harissa paste.
Recipe partly inspired by: halalhomecooking.com
RECIPE:
1 lamb shank or other pieces of lamb
1 quarter chicken or other pieces of chicken
1 merguez sausage
1 large yellow onion chopped
2 tbspn olive oil extra virgin
1 cardoon bunch (if available) trimmed and cut into chunks
4 carrots peeled and cut into chunks
2 celery stalks cut into chunks
1 turnip cut into chunks
1 zucchini cut into chunks
1 potato peeled and cut into chunks
1/2 cup chickpeas
2 tspn ras el hanout
1.5 tspn cumin ground
1.5 tspn coriander ground
1 tspn cinnamon ground
1/2 tspn black pepper
1 tbspn harissa
2 cups medium grain couscous homemade if possible
1 tbspn butter
1 tbspn olive oil extra virgin
Generously season meat with salt and pepper.
Heat olive oil in large pot or couscoussier over medium high heat. Brown meat on all sides for about 8 minutes. Remove. Add chopped onions and cook until browned - about 5-7 minutes.
Add meat back to the pot. And then put in ras el hanout, cinnamon, cumin, coriander, black pepper, sea salt, and harissa. Cook for a few minutes until fragrant.
Add 3-4 cups of water to come just above the top of meat. Bring to a boil.
Lower the heat to a simmer and loosely cover the pot leaving it slightly ajar. Let simmer for 40 minutes.
After 40 minutes, add in celery, carrots, turnips, potatoes, and cardoons. Slightly cover again and cook for another 20 minutes.
After 20 minutes, add in zucchini and chickpeas. Cook for another 5-10 minutes.
Meanwhile, slowly stir in 1/2 tablespoon of olive oil into bowl with couscous using a fork or your fingers making sure the grains are evenly coated. Slowly stir in 1/4 cup of water in the same manner being careful not to add too much.
If you have a steaming basket that fits, you can place the couscous over the stew when it has finished cooking. Otherwise, ladle out some of the water from the stew into another pot and steam couscous over that for 10 minutes.
Remove couscous and another 1/4 cup of water to the couscous slowly with a fork breaking up the grains. Return to the steamer and steam for another 10 minutes.
Place couscous on a plate spreading an empty section in the middle for the stew. Add meat and then top with vegetables and sauce. Chow down!
TIMESTAMPS:
Introduction about Couscous: 0:00
To jump straight to the Couscous recipe 1:32
The Meat 1:32
Spices: 2:44
Vegetables: 3:18
Couscous: 4:21
Plating: 5:59
Sam's Food Review 6:09
Bonus Clip: 6:43
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One Pot Chicken and Orzo | RiceSelect®
This full-bodied Chicken and Orzo dish is complete with artichoke, feta cheese, olives, and seasonings. In this video, you’ll find out exactly how to make it yourself.
Have a look at our recipe that guides you each step of the way.
Once the chicken has been cooked in oil and butter, it’s time to prepare RiceSelect® Orzo in a pot of chopped onion, garlic cloves, dry white wine, and chicken stock. Not to mention, lemon juice, dried onion powder, cill, oregano, cinnamon, salt, and pepper.
The chicken is then ready to return to the pot, only this time with olives and artichokes, soon to be served with feta cheese and parsley garnish on top.
What is Orzo? And why is it different?
If you’ve ever found yourself confused as to whether or not orzo is a type of rice or pasta, you’re not alone. Simply put, Orzo is a kind of pasta that consists of miniscule ovals which resemble rice in shape and are virtually identical in size.
Orzo can be served warm, cold, or even at room temperature. Due to its unimposing size, as well as its smooth and tender texture, it makes a great addition to numerous dishes, including soups, stews, and casseroles. It even makes a great base for salads.
In Italy, orzo is often served with smoked sausage, salad, soup, or sometimes feta with tomatoes. As a versatile food, it’s found among all kinds of dishes.
One-Pot Chicken and Orzo is one of many of our recipes with RiceSelect® products. Subscribe now for more videos and cooking ideas.
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Food and Wine's Braised Chicken Thighs with Marinated Artichokes I Easy Recipe for Beginners
In this video you will see how to cook Food and Wine Magazine’s Braised Chicken Thighs with Marinated Artichokes on behalf of Naomi Pomeroy. For maximum flavor, the skin on the chicken is crisped first by topping the pieces (not the pan) with a pot lid or other heavy pan, then the thighs are braised in a super tasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme. It’s so Delicious!
For the Food & Wine Magazine recipe follow the link below:
INGREDIENTS:
8 - Skin-on, Bone-in Chicken Thighs (3 3/4 lbs.)
Sea Salt and Pepper
1 - Tbsp. EVOO
15 - Oz. Marinated Artichoke Hearts,
1/4 - Cup brine from the jar
1 - Cup Castelvetrano olives
1 - Head of Garlic - Halved Crosswise
1 - Lemon - Thinly Sliced
6 - Thyme Sprigs
1 - Cup Chicken Stock, or Low-Sodium Broth
1/2 - Cup Semidry Sherry - such as Amontillado
1 - Tbsp. Asian Fish Sauce
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This easy to make chicken dish will quickly become your favorite! Not only is it healthy but it is SO tasty.... everyone will love it! Serve with a simple side like cous cous and a veggie and you have yourself a delicious dinner. Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to CookingForBimbos! For the complete recipe go to
Couscous with Chicken, Artichokes and Sun-dried Tomatoes
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