I started my around-the-world food journey with Algeria. Mainly because I knew it would be easy. Couscous is something I make semi-often (of course I use boxed couscous so I guess that's kind of cheating.) But I still followed a recipe to make sure the vegetables I was using were fairly authentic! For my couscous, I added zucchini, onion, tomato, chickpeas, and olives. I also made a cooked carrot salad with yogurt, garlic, and parsley. And to make it even more filling, we had some nice soft pita for scooping everything up.
Recipes used: Couscous // Carrot Salad
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