Couscous—National Dish of Algeria and Morocco

Name: Couscous—National Dish of Algeria and Morocco
Ingredients: Boil a plump fowl with soup vegetables; add two dozen button onions; Put a cup of couscous; twenty pepper corns; two cups of the broth

From Pan-Pacific cook book, 1915

Garnish with hard boiled eggs.

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2122Calories

93 gProtein

367 gCarbs

36 gFat

Full nutrition (33 nutrients)

Calories2122 kcal

Protein93 g

Carbohydrates367 g

Fiber70 g

Sugars112 g

Total Fat36 g

Saturated Fat9.6 g

Monounsaturated Fat14 g

Polyunsaturated Fat8.3 g

Cholesterol142 mg

Sodium9741 mg

Potassium4993 mg

Calcium650 mg

Iron15 mg

Magnesium345 mg

Phosphorus1356 mg

Zinc6.8 mg

Copper1.4 mg

Manganese3.9 mg

Vitamin D0.3 mcg

Vitamin C97 mg

Vitamin A74 mcg

Vitamin E1 mg

Vitamin K14 mcg

Vitamin B63.6 mg

Vitamin B120.5 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)30 mg

Folate536 mcg

Choline303 mg

Caffeine0 mg

Water3882 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 56. The excerpt below is the record exactly as published.

COUSCOUS— NATIONAL DISH OF ALGERIA AND MOROCCO Boil a plump fowl with soup vegetables until nearly tender ; then add two dozen button onions, tied in a cheese- cloth, and finish cooking. Disjoint the chicken and keep warm. Put a cup of couscous (an Algerian product), into a double boiler with twenty pepper corns and two cups of the broth

Cook this with the app: pantry check, scaling, and the assistant.