Algerian Couscous Stew

Nothing says holidays like the smell of great food and being surrounded by family and loved ones. This holiday season, we asked our staff to share their favourite recipes. On behalf of WinnipegREALTORS®, we hope you enjoy these recipes and wishes for a healthy, happy new year!

This recipe was a family favorite of my ex-husband. They were introduced to it while living in Algeria in the early 70’s. The first time I met his family, they served this recipe and his mother gave me a copy as a show of acceptance into the family. Although we may have parted ways, this recipe still speaks of home and comfort in my life.

Submitted by Shaila


1 can cooked chickpeas, drain
1 pound package couscous
2 large Onions chopped
1 Carrot sliced
1 green bell pepper, sliced
1 Eggplant, sliced, salted & Rinsed
1 pound Lamb, cut in 2 inch cubes
1 Chicken cut up in 8 parts
3 tablespoons Oil
1 Pimento
4 Tomatoes, seeded, chopped
2 teaspoons Paprika
7 ounces Fresh string beans or peas
9 ounces Can artichoke bottoms Drained
Cayenne pepper to taste



Fry onions garlic, pepper, carrot and eggplant with chicken and lamb in oil  

Add enough water to cover

Add pimento and salt and Cayenne pepper to taste

Bring to a boil and simmer 45 minutes

Add tomatoes, beans or peas and cook another 1/2 hour

Add artichoke, canned chickpeas to the stew, cooked until heated through

Cook couscous per package directions

Serve stew in bowl over mound of couscous