Algerian Couscous


1 teaspoon ras el hanout or other Moroccan seasoning mix
1 pound cubed lamb stew meat
8 boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
2 medium onions, peeled and roughly chopped
4 cloves garlic, chopped
2 canned, chopped tomatoes with their juices
8 cups low-sodium chicken broth
salt to taste
freshly ground black pepper
40 baby carrots
4 small turnips, peeled and cut into 2 x 1/2 inch wedges
2 medium zucchini, cut into 2 x 1/2 inch wedges
Two 15-ounce cans chickpeas (garbanzo beans), drained
2 boxes couscous
about 1 tablespoon harissa sauce
1/2 cup fresh cilantro , chopped


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