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Algerian   -   Kesksou Bil Djedj (Couscous From Algeria)   adapted from The Great Book of Couscous by Copeland Marks

Description
Ingredients
  • 3 Pounds Chicken -- cubed
  • 2 Medium Onions -- finely chopped
  • 1 Can Chickpeas -- drained
  • 6 Medium Carrot -- cubed
  • 1 Small Turnip -- cubed
  • 10 Sprigs Parsley -- finely chopped
  • 5 Sprigs Cilantro -- finely chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Turmeric
  • 1/4 Teaspoon Cinnamon
  • 1 Tablespoon Olive Oil
  • 8 Cups Water
  • 2 Pounds Couscous -- cooked
Directions Put everything but water and couscous in a large pan and saute for 15 minutes. Add water, bring to a boil and simmer for 45 minutes. Prepare couscous. To serve line a plate with couscous and pour chicken mixture over.
Serves 6
Time to Make 0:00



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