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 Algerian - Kesksou Bil Djedj (Couscous From Algeria)
adapted from The Great Book of Couscous by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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6
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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