003 Algeria – Couscous

Couscous

Algerian cuisine differs slightly from region to region. Every region has its own cuisine, including Kabylie, Algiers, (couscous) and Constantine.Algerian Cuisine is influenced by various cultures such as Berber, Arabic and French.Most of the Algerian dishes are centered around, lamb or beef, olive oil, fresh vegetables and fresh herbs.

Ingredients

3/4 teaspoon ground cinnamon
1 teaspoon ground ginger
Kosher salt and freshly ground pepper
4 medium carrots, thinly sliced
1 cup couscous, preferably whole wheat
2 cups coarsely shredded rotisserie chicken
3 tablespoons unsalted butter
1/2 cup sliced almonds
1/4 cup golden raisins
4 scallions, white and light green parts only, roughly chopped
1/2 cup roughly chopped fresh cilantro, plus more for topping
Greek yogurt and/or harissa or other hot sauce, for topping

Directions

Bring 2 1/2 cups water to a boil in medium saucepan over medium high heat. Add 1/2 teaspoon cinnamon, the ginger, 1 teaspoon salt and 1/2 teaspoon pepper. Add the carrots and cook until crisp tender, 3 to 4 minutes. Drain the carrots, reserving the cooking liquid.

Put the couscous and chicken in a medium bowl; pour 1 cup of the hot cooking liquid on top. Stir, then cover tightly with plastic wrap and let sit 5 minutes. Fluff the couscous with a fork. Meanwhile, melt the butter in a medium skillet over medium‑high heat. Add the almonds, raisins, scallions and the remaining 1/4 teaspoon cinnamon. Cook, stirring, until the nuts are toasted, 2 to 3 minutes. Stir in the cilantro.

Divide the couscous and chicken among bowls. Top with the carrots and more of the cooking liquid. Sprinkle with the almond mixture and more cilantro. Top with yogurt and/or harissa.

Original recipe found here:

http://www.foodnetwork.com/recipes/food-network-kitchen/spiced-couscous-and-chicken-recipe