Couscous d'Orge à la Sauce Blanche (Barley Couscous with White Sauce)
Couscous d'Orge à la Sauce Blanche (Barley Couscous with White Sauce) is a traditional Algerian recipe for a classic dish of a veal and chickpea stew served on a bed of barley couscous. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Barley Couscous with White Sauce (Couscous d'Orge à la Sauce Blanche).
Dice the meat, cover with water, season to taste and cook gently for 20 minutes. After this time, stain the meat and reserve the broth.
Moisten the couscous with a little of the veal broth then place in a steamer basket lined with a cloth. Sit over a pan of boiling water and steam for 4 minutes. Turn the couscous onto a plate and stir with your fingers to aerate. Turn the couscous back into the steamer and cook for 2 minutes.
Turn into a bowl then stir in 250ml of the olive oil and season with a pinch of salt.
Place the meat in the bottom of your steamer and add the onion, cinnamon, spices, diced turnips, chickpeas and enough of the reserved veal stock to moisten. Season with salt and bring to a simmer. Cover and cook for 60 minutes then pour in the remaining olive oil.
Set the couscous in a steamer on top and cook for about 5 minutes or until heated through.
To serve, turn the couscous onto a serving plate and form a well in the centre. Turn the meat mixture into this then pour any liquid from the pan over the couscous and serve.
)
