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Meal

Vegetable couscous – Algeria

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Step 1: Set up
Gather your ingredients for the seven vegetable couscous made in honour of Algeria’s opening World Cup game against Belgium.

Serves 4-6 hands

60ml olive oil
2 onions, chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
5 tomatoes
4 carrots, peeled and chopped into 3cm chunks
2 turnips, peeled and chopped into 3cm chunks
1/2 head of cabbage, chopped into 3cm pieces
470ml water plus 1400ml boiling water
2 Courgette (zucchini), chopped into 3cm chunks
1 squash butternut, peeled and chopped into – 3cm chunks
240g (1 can) chickpeas, drained
Salt and pepper to season
1 bunch of coriander, chopped
200g couscous

7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).

There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.

Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.

If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .

Approximate time 50 minutes to 1 hour -10 minutes preparing the vegetables and 40- 50 minutes cooking time.

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Meal

Spice Crusted Sweet Potato Wedges (Tested)

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Ingredients

3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder

Directions

Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Meal

Lamb Souvlaki

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Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source : cookdiary.net

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Meal

Spicy Falafels

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INGREDIENTS:

  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten

KITCHEN GADGETS:

Large pan, large mixing bowl, fork/potato masher

METHOD:

  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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