Algeria / Main
Algerian Couscous with Meat and Vegetables
Algerian couscous (Arabic: كسكس, Berber: ⵙⴽⵙⵓ) is a traditional Algerian dish that holds a central place in Algerian cuisine. It is a staple food in Algeria, often served during family gatherings, religious celebrations and special occasions. Algerian couscous is characterized by its light, fluffy texture, aromatic spices and a rich stew of meat, vegetables and legumes.
Ingredients
- fine or medium couscous, about 2½ cups, fine or medium500 g
- olive oil2 tablespoons
- warm water, 2 cups500 ml
- water mixed with 1 teaspoon salt, 1 cup water mixed with 1 teaspoon salt250 ml
- lamb, chicken, or beef, 1 lb, cut into chunks500 g
- onions, large, finely chopped2
- garlic, minced3 cloves
- tomato paste2 tablespoons
- olive oil2 tablespoons
- ground cumin1 teaspoon
- ground coriander1 teaspoon
- paprika1 teaspoon
- ground turmeric1/2 teaspoon
- cinnamon, optional, for a hint of sweetness1/2 teaspoon
- water or broth, 6 cups1.5 liters
- Salt and pepper, to taste
- carrots, peeled and cut into chunks2
- zucchini, cut into chunks2
- potatoes, peeled and cut into chunks2
- turnip, peeled and cut into chunks1
- pumpkin or other hard squash, cut into chunks1 cup
- cooked chickpeas, canned or pre-cooked1 cup
- green bell pepper, cut into chunks1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
To hydrate the couscous, mix the couscous with olive oil and a little salt in a large bowl. Rub the grains between your hands to coat them evenly with oil. Gradually add the warm water while stirring to moisten the couscous. Let it sit for 10 minutes to absorb the water.
Transfer the couscous to a couscoussier (a traditional steamer) or a fine-mesh steamer basket. Steam over simmering water for 20 minutes, fluffing the couscous with a fork every 10 minutes to prevent clumping. If you don’t have a steamer, you can use a colander placed over a pot of boiling water, covered with a lid.
After the first steam, transfer the couscous back to a large bowl.
Gradually sprinkle the salted water over the couscous while using your hands or a fork to break up any clumps. This step ensures the couscous is evenly seasoned and moist.
Let the couscous cool for 10–15 minutes. This allows the grains to absorb the salted water and prepares them for the second steam.
In a large pot, heat the olive oil over medium heat. Add the meat and brown it on all sides. Remove and set aside.
In the same pot, add the chopped onions and garlic. Sauté until softened and golden.
Stir in the tomato paste, cumin, coriander, paprika, turmeric, and cinnamon (if using). Cook for 2–3 minutes to release the flavors.
Return the meat to the pot and add the water or broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1 hour or until the meat is tender.
Return the couscous to the steamer. Steam for another 20 minutes, fluffing with a fork every 10 minutes. This second steam ensures the couscous is light, fluffy and fully cooked.
After the meat has simmered for 30 minutes, add the carrots, turnip and potatoes. Continue simmering for another 15 minutes.
Add the zucchini, pumpkin and chickpeas. Cook until all the vegetables are tender but not mushy (about 15–20 minutes).
Once the couscous is steamed for the second time, transfer it to a large serving dish. Drizzle a ladle of broth from the stew over the couscous, and fluff it with a fork to separate the grains.
Place the couscous on a large platter, arrange the meat and vegetables on top, and pour some of the broth over everything.
