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Traditional Algerian Couscous

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Ingredients
  

  • 500 g semolina couscous
  • 500 g lamb or chicken cut into bite-sized pieces
  • 2 large onions finely chopped
  • 3 ripe tomatoes diced
  • 2 red bell peppers sliced
  • 2 carrots peeled and chopped
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 liter chicken or vegetable broth
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat and sauté the chopped onions until golden brown.
  • Add the lamb or chicken pieces to the pot and brown them on all sides. This step will infuse the meat with rich flavors.
  • Incorporate the diced tomatoes, sliced red bell peppers, and chopped carrots into the pot. Stir gently to combine the ingredients.
  • Sprinkle the paprika, ground cumin, turmeric, and cinnamon over the mixture. These spices will infuse the dish with a delightful aroma and taste.
  • Pour in the chicken or vegetable broth, season with salt and pepper, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for approximately 20-25 minutes until the meat is tender and the vegetables are cooked.
  • While the stew is simmering, prepare the couscous according to the package instructions.
  • To serve, place a generous portion of couscous onto a plate and top it with the savory lamb or chicken stew. Garnish with fresh parsley for a burst of color and flavor.