Amekfoul
Local name: ⴰⵎⴻⴽⴼⵓⵍ
The Kabyle steamed-vegetable couscous, grains rolled in olive oil with peas and carrots, served with a hard-boiled egg.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
Method
- Steam the peas and diced carrots for 15 to 20 minutes until tender.
- Boil the eggs for 9 minutes, then peel them.
- Tip the couscous into a large dish, add 3 tbsp olive oil and salt. Rub between your hands to coat every grain.
- Pour over the hot water, cover and leave to swell for 10 minutes. Fluff with a fork or by hand.
- Add the steamed vegetables, mix gently, adjust the salt and drizzle with the remaining olive oil.
- Serve warm with one halved hard-boiled egg per person and a grind of pepper.
A spring and celebration dish in Kabylia, amekfoul is made with whatever the garden gives: broad beans, green beans or young turnips readily replace the peas.
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