Spicy Libyan Style Cous cous
Cous cous in the Algiers region is generally served with a non-spicy, white (containing no tomato) stew but as you travel east towards Tunisia and Libya you will find that the stew is spicier and there is the addition of tomato into the sauce. This stew and method of serving the couscous (drenched in the sauce) is typical of Libya.
In a pressure cooker, fry 4 sliced onions until soft:
Add 1 teaspoon ground turmeric, 1/8 teaspoon chili powder, salt and pepper:
Stir well and then add 1 chicken cut into portions or 1/2 – 1 kg of lamb or beef, fry to seal the meat:
Add 1/2 can chickpeas, 6 small/medium carrots peeled and halved lengthwise, 3 tablespoons tomato puree (concentrated paste) and a kettleful of water (approx 1.5 litres):
Bring to the boil and then cover and screw on lid and simmer until the meat is half cooked. Now add 4 small courgettes (zucchini) and 2 medium potatoes cut into quarters and more water if the level has reduced. Cover again and simmer until the meat and vegetables are all cooked.
Cook your couscous according to the package instructions or see here. N.B. The couscous will need to be fairly dry as you will pour the liquid from the stew over the couscous and mix it in.
Remove the meat, vegetables and as much of the onion and chickpeas as you can. Mix as much of the red sauce into the couscous as it will absorb. Transfer the couscous to a large serving dish.
Arrange the meat and vegetables over the couscous, sprinkle the chickpeas and onions over the top to garnish.
Serve any additional sauce in a jug seperately.