Once the vegetables are steamed , you can add cooked couscous on top of the vegetables and steam everything together ( just to warm up the couscous).
In Kabyle language, this dish is called Amekfoul (or feminine name Thamkfoult). It is also called Amekhlout (or feminine name Thamekhlout). It has other names such as Afourou.
Algerian Couscous with Steamed Vegetables called Amekfoul or Amekhlout in Kabyle
Ingredients
- About 6 cups steamed fine couscous (cooked)
- 1 lb green beans
- 2 medium potatoes, peeled and diced
- About 2 cups store bought mixed vegetables(carrots, corn, green peas, green beans)
- 1 medium onion, chopped
- 2 jalapeño peppers or any other type of hot peppers(optional)
- Salt to taste
- Olive oil to taste
Instructions
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First, string the green beans. Snap off the tip at one end of each green bean and pull it down toward its seam to remove the string, then snap off the other end in the same way. Cut each green bean into 1/3 or 1/4.
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Wash the beans well and drain.
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Put hot water in the pot or a bottom of a steamer and place it over medium heat. Bring the water to a boil.
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To steam the vegetables, you need to put the chopped onion in the top of a steamer.
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Add the green beans then the mixed vegetables. I have used store bought mixed vegetables but you can use any vegetable that you have in hands.
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At last add the potatoes.
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Season the vegetables with salt (about 2 teaspoons at first but you can add more later if needed). Basically we just Season the top of the vegetables (the potatoes).
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Place the top of a steamer with vegetables on the pot of boiled water.
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Cover the vegetables with a lid and let steam for about 30 minutes.
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Dump the steamed vegetables in a large dish.
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Mix all the vegetables together.
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Add the cooked couscous to the vegetables. You can add more or less couscous to your liking. If the couscous is freshly cooked then it’s fine to add it at this step. If it was cooked the day before , then you need to steam it on top of the vegetables in the last 10 minutes of steaming the vegetables.
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Add olive oil to the couscous vegetable mixture. The amount of olive oil is up to you. As for me , I like this dish with a good amount of extra Virgin olive oil.
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Serve with a cup of buttermilk.
Recipe Notes
– The couscous with steamed vegetables can be served with green onions and garnished with boiled eggs.
I would like to add the translation name of this dish from Kabyle to English in my knowledge.
Amekfoul is a name derived from Akfal witch is a long piece of cloth or mesh cloth that is used to seal the top of a steamer to the pot and prevent water vapor from escaping from the pot while steaming couscous or vegetables.
Amekhlout is derived from yekhleth (mixed).
Afourou is derived from ifour (steamed).