Name: Algerian Couscous with Meat and Vegetables
Yield: 6 servings
Cuisine: Algerian
Ingredients: 500 g couscous; 2 tablespoons olive oil (for couscous); 500 ml warm water (for hydrating couscous); 250 ml water (salted, for sprinkling); 1 teaspoon salt (for salted water); 500 g lamb, chicken or beef (choice); 2 large onion; 3 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons olive oil (for stew); 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon cinnamon (optional); 1.5 liters water or broth; to taste salt (to taste); to taste pepper; 2 carrot; 2 zucchini; 2 potato; 1 turnip; 1 cup pumpkin or hard squash; 1 cup cooked chickpeas; 1 green bell pepper

Dinner

6 servings

717 cal/serving

Instructions

Step 1

Mix couscous with olive oil and a little salt, rub grains, gradually add warm water and let sit 10 minutes to hydrate.

CouscousOlive oil (for couscous)Salt (for salted water)Warm water (for hydrating couscous)

Step 2

Transfer couscous to a steamer and steam over simmering water for 20 minutes, fluffing every 10 minutes.

Couscous

Step 3

After the first steam, transfer the couscous back to a large bowl.

Couscous

Step 4

Gradually sprinkle the salted water over the couscous and break up any clumps.

CouscousWater (salted, for sprinkling)Salt (for salted water)

Step 5

Let the couscous cool for 10–15 minutes to absorb the salted water.

Couscous

Step 6

Heat olive oil in a large pot, add the meat and brown on all sides, then remove and set aside.

Olive oil (for stew)Lamb, chicken or beef (choice)

Step 7

Add the chopped onions and garlic to the same pot and sauté until softened and golden.

OnionGarlic

Step 8

Stir in tomato paste, cumin, coriander, paprika, turmeric and cinnamon and cook 2–3 minutes to release flavors.

Tomato pasteGround cuminGround corianderPaprikaGround turmericCinnamon (optional)

Step 9

Return the meat to the pot, add the water or broth, season with salt and pepper, bring to a boil then reduce and simmer about 1 hour until meat is tender.

Lamb, chicken or beef (choice)Water or brothSalt (to taste)Pepper

Step 10

Return the couscous to the steamer and steam for another 20 minutes, fluffing with a fork every 10 minutes.

Couscous

Step 11

After the meat has simmered for 30 minutes, add the carrots, turnip and potatoes and continue simmering 15 minutes.

CarrotTurnipPotato

Step 12

Add the zucchini, pumpkin and chickpeas and cook until vegetables are tender (about 15–20 minutes).

ZucchiniPumpkin or hard squashCooked chickpeas

Step 13

When couscous is steamed the second time, transfer it to a serving dish, drizzle a ladle of broth from the stew over it and fluff to separate the grains.

CouscousWater or broth

Step 14

Place couscous on a large platter, arrange the meat and vegetables on top, and pour some of the broth over everything.

CouscousLamb, chicken or beef (choice)CarrotZucchiniPotatoTurnipPumpkin or hard squashCooked chickpeasGreen bell pepperWater or broth

6 servings

717 cal/serving

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Ingredients

Couscous500 g

Olive oil (for couscous)2 tbsp

Warm water (for hydrating couscous)500 ml

Water (salted, for sprinkling)250 ml

Salt (for salted water)1 tsp

Lamb, chicken or beef (choice)500 g

Onion2 large

Garlic3 cloves

Tomato paste2 tbsp

Olive oil (for stew)2 tbsp

Ground cumin1 tsp

Ground coriander1 tsp

Paprika1 tsp

Ground turmeric½ tsp

Cinnamon (optional)½ tsp

Water or broth1½ l

Salt (to taste)to taste

Pepperto taste

Carrot2

Zucchini2

Potato2

Turnip1

Pumpkin or hard squash1 cup

Cooked chickpeas1 cup

Green bell pepper1

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This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.