Chick'n Stew for Couscous - Algeria

 

About Algerian Food:  Many other cultures have influenced Algerian's cuisine.   A great description from Algeria.com (also check this link out for more Algerian recipes):
"The Berber influence on Algerian cuisine is clearly seen in their use of stews, lamb, vegetables, grains and dried fruits. The Turks and Arabs have added spice to the mix as well as a variety of delicious pastries. French cuisine has contributed greatly to Algerian dishes with the use of tomato puree as well as in their aperitifs and sweets. You will be able to taste the distinct flavors of cumin, caraway, marjoram, coriander and fennel in Algerian cuisine. Typically, lamb and chicken are used in meals as well as fish from the Mediterranean. Algeria's national dish is Couscous, which is steamed and then served with meat, vegetables and sauce.
Coffee is popular in Algeria, but is served extremely strong along with a glass of water. However, the preferred drink in Algeria is tea with a hint of fresh mint. Fruit drinks are also commonly enjoyed."

According to Whats4Eats Algerian meals are often finished off with dates or fresh fruit.

Beginning my venture through Extending the Table, I chose to veganize the Chicken Stew for Couscous.  We were out of couscous, so I actually used rice for this dish.

Chick'n Stew for Couscous (or rice)

Combine the following in a large saucepan:
3 c. vegetable broth
14-16 oz. tofu (see "chicken" marinade below)
1 onion (chopped)
2 c. or 1 can green beans
2 carrots (sliced)
1 t. gr. cumin
1 t. basil
2-3 garlic cloves (minced)
2 bay leaves
1/2 t. parsley
pepper to taste    (and salt if you like, but we prefer not to)

Bring to a boil and then reduce heat to cook covered for aprox. 8 min.
Then add:
2 med. tomatoes (chopped) (we used 1/3 of a 28oz. can)
2 small zucchini (sliced)

After that has cooked for a bit, add:
2 c. cooked chickpeas (or 1 can, drained)
1/2 t. red pepper flakes
Cover and heat through.  Serve over couscous (rice, other, or even on it's own).

"Chicken" marinade for tofu:
1 c. vegetable broth
lemon juice
sage
rosemary
thyme
freshly gr. black pepper

I did not measure the rest of the ingredients exactly, so it's up to you.  Also, I used what was left of the marinade for part of the broth in the soup (I think I had about a 1/2 c.).

Links for your World exploration:
Algerian Cuisine
Algerian Recipes at Whats4Eats
African Cooking
Around the World in 80 dishes (Epicurious)
Culinary World Tour
World Hearth - Circle of International Cooking

Feel free to share any sites that you have discovered in your World foods search ;)

Here's a funny thought:  I'm working with recipes from around the world, while taking a stronger interest in local foods and activities.