Couscous Jwaz

Ingredients for 4 servings:

• 1 eggplant(s), quartered rings
• 1 onion(s), chopped
• 5 clove(s) garlic, chopped
• 1 tbsp tomato paste
• ½ tbsp harissa
• ½ tsp Ras el Hanout
• ½ tsp cayenne pepper
• 2 carrots, diced
• 2 potatoes, quartered
• 300 g couscous
• 6 tbsp olive oil
• 240 g chickpeas, pre-cooked
• n. B. Mint, chopped
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Algerian couscous stew

Place the eggplant pieces in a colander. Sprinkle them generously with salt and let them stand for one hour. Then dry them with kitchen paper. Fry the eggplant pieces in hot oil over medium heat until they are blackened on both sides. Set them aside. Fry the onion until it begins to soften. Add the garlic cloves, tomato paste, harissa, ras el hanout, and cayenne pepper and fry for another two minutes. Add the carrots and potatoes. Season with salt and pepper and add enough water to cover the potatoes. Bring to a boil, then reduce the heat to low. Simmer with the lid on for 30 minutes, or until the potatoes are tender. Now mix the couscous with the olive oil and place it in a steamer or similar container for 15 minutes; it needs to be steamed. After this time, add salt and 6 tablespoons of water and let it steam for another 15 minutes. Then reduce the heat and fluff the couscous with a fork. Return the eggplant pieces to the pan or pot along with the chickpeas and mint and let everything heat through. Serve with the couscous.