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.
- Prep
- 47 min
- Cook
- 1 hr 51 min
- Total
- 2 hr 38 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
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.
Procedure
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.
Procedure
After the first steam, transfer the couscous back to a large bowl.
Procedure
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.
Procedure
Let the couscous cool for 10–15 minutes. This allows the grains to absorb the salted water and prepares them for the second steam.
Procedure
In a large pot, heat the olive oil over medium heat. Add the meat and brown it on all sides. Remove and set aside.
Procedure
In the same pot, add the chopped onions and garlic. Sauté until softened and golden.
Procedure
Stir in the tomato paste, cumin, coriander, paprika, turmeric, and cinnamon (if using). Cook for 2–3 minutes to release the flavors.
Procedure
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.
Procedure
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.
Procedure
After the meat has simmered for 30 minutes, add the carrots, turnip and potatoes. Continue simmering for another 15 minutes.
Procedure
Add the zucchini, pumpkin and chickpeas. Cook until all the vegetables are tender but not mushy (about 15–20 minutes).
Procedure
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.
Procedure
Place the couscous on a large platter, arrange the meat and vegetables on top, and pour some of the broth over everything.
Notes, tips, and variations
This is the most basic and common Algerian couscous recipe, and there are multiple recipes and variations available all across Algeria.
Photo: Yasmine ziat · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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