Land of the Sahara...can someone start playing "Kashmir" for me?

Ok, so Kashmir was written about southern Morocco not Algeria.  Up this week: Algeria.  Land of the Saharan Desert.  Algerian cuisine revolves around the national dish, couscous, which was first developed by Berbers during the dawn of the Roman Empire, roughly 2,100 years ago.  Since then, Algerian cuisine has been influenced by Muslim Arabs, Spaniards, Italians, Turkish Ottomans, and the French, and has evolved into a unique cuisine all of its own.  The choice for our dish this week was somewhat simple.  Obviously, it would have a grain base of couscous, and since chicken is the most prevalent meat source in Algeria, we decided on Algerian Chicken Couscous, with a little help from the internet:

 Algerian Chicken Couscous

2 TB Olive Oil

1 medium onion - chopped

2 cloves of garlic - minced

1 TB cumin

1/2 tsp cinnamon

1/2 tsp Cayenne Pepper

1 can diced tomatoes

2 medium carrots - chopped

2 stalks celery - chopped

1 cup cauliflower - chopped

1 medium red bell pepper

1 medium turnip

1 cup chicken broth

1 pound of chicken breast - cut into strips

1 medium zucchini - dials

1 cup water

1 cup whole wheat couscous

3 TB dried parsley

Saute garlic and onion in Olive Oil.  Stir in seasonings.  Add tomatoes, carrots, celery, cauliflower, pepper, turnip, parsley, water and broth.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  Add chicken and zucchini, and cook for an additional 10 minutes.  Meanwhile, cook couscous as directed on package (more on this later) and stir into the mixture.  

We'll see how this one turns out tonight!