Algeria, Protein Rich, Main course, Whole Food Plant Based, African

Algerian Couscous

by Amine Mansour

A hearty, fragrant, and vibrant vegan take on a traditional North African classic. This dish features a rich, spiced vegetable stew served over fluffy couscous, packed with fiber and plant-based protein from garbanzo beans.

Total Time

1 hour and 35 mins

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

1

Large onion, chopped
1/2 tsp

Turmeric
1/4 tsp

Cayenne pepper
1/2 cup

Vegetable stock
1 1/2 tsp

Black pepper
1/2 tsp

Salt
1 small can

Tomato paste
3-4

Whole cloves
3 medium

Zucchini, cut in chunks
4 small

Yellow squash, cut in chunks
3/4 large

Carrots, cut in chunks
4 medium

Potatoes (with skin), cut in chunks
1

Bell pepper, diced
1 15-oz can

Garbanzo beans (chickpeas), drained
1 dash

Cinnamon
1 1/2 cups

Couscous

Time

Preparation Time

20 minutes
Cooking Time

1 hour 15 minutes
Total Time

1 hour and 35 mins

Goes Great with

Ethiopian Green Beans and Potatoes

Tunisian Carrot Salad

VEGAN RED CABBAGE SALAD

VEGAN FRIED RICE WITH PICKLED MUSTARD GREENS

VEGAN MUSHROOMS SALAD

Method

In a large pot, sauté the chopped onion in vegetable stock over medium-low heat until it becomes translucent.
Add the turmeric, cayenne, black pepper, and salt. Stir well and cook for a few minutes to toast the spices.
Stir in the tomato paste and simmer for 2 minutes to deepen the flavor profile.
Add the zucchini, squash, carrots, potatoes, bell pepper, and a dash of cinnamon. Pour in enough water to cover the vegetables, bring to a boil, then reduce heat, cover, and simmer for at least 1 hour until tender.
Stir in the drained garbanzo beans 5 minutes before removing the pot from the heat.
Prepare the couscous by pouring boiling water (using a 1:1.5 ratio of couscous to water) over it in a bowl. Cover for 5 minutes, then fluff with a fork. For extra flavor, substitute some of the water with broth from the vegetable stew.
Serve a generous portion of the vegetable stew over the bed of fluffy couscous.

Notes:

To achieve a deeper flavor, use a homemade vegetable stock rather than store-bought. You can also toast the dry couscous in a pan for a minute before adding water for a nutty aroma.