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Authentic Algerian Couscous served with lamb, vegetables, and chickpeas.

Authentic Algerian Couscous Recipe: A Step-by-Step GuideAlgerian Couscous

Transform your kitchen with this authentic Algerian Couscous Recipe! 🇩🇿 This classic dish combines perfectly steamed semolina couscous, tender meat, and a flavorful stew of vegetables and spices. Ideal for gatherings or a cozy dinner at home, this recipe will impress your taste buds and guests alike.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Family Meal, Festive Dish, Main Course
Cuisine Algerian Cuisine, Maghrebi Cuisine, Mediterranean Cuisine, North African Cuisine
Servings 6 servings
Calories 420 kcal

Ingredients
  

For the Couscous:

  • 3 cups semolina couscous grains
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 ½ cups water for moistening

For the Stew:

  • 500 g lamb chicken, or beef (cut into chunks)
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 carrots peeled and cut into chunks
  • 2 zucchinis cut into quarters
  • 1 turnip peeled and cubed
  • 1 potato peeled and cubed
  • 1 cup canned chickpeas drained
  • 2 tomatoes grated or blended
  • 1 teaspoon turmeric
  • 1 teaspoon ras el hanout
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 4-5 cups water or broth

Instructions
 

1. Prepare the Couscous

  • 1- Place the couscous grains in a large bowl. Sprinkle water over the grains while fluffing them with your hands to moisten evenly. Let them sit for 10 minutes.
  • 2- Rub the couscous with olive oil and salt to separate the grains.
  • 3- Transfer the couscous to the top section of a couscoussier or a steamer. Steam over simmering water for 20 minutes.
  • 4- Remove the couscous, transfer to the bowl, fluff with a fork, and repeat the steaming process two more times.

2. Make the Stew

  • 1- Heat olive oil in a large pot or the bottom section of a couscoussier. Add the meat and brown it on all sides.
  • 2- Stir in onions and garlic, cooking until fragrant.
  • 3- Add turmeric, ras el hanout, paprika, salt, and pepper. Stir well to coat the meat.
  • 4- Mix in the grated tomatoes and cook for 5 minutes to develop the flavor.
  • 5- Add carrots, turnips, and potatoes. Pour in enough water or broth to cover the vegetables and meat.
  • 6- Simmer for 45 minutes, adding zucchinis and chickpeas during the last 15 minutes of cooking.

3. Assemble the Dish

  • 1- Spread the steamed couscous onto a large serving platter.
  • 2- Ladle some of the stew over the couscous, allowing the grains to soak up the flavor.
  • 3- Arrange the meat and vegetables on top of the couscous.
  • 4- Garnish with fresh parsley or cilantro, and serve with harissa on the side for added heat.

Notes

  • Couscous Texture: Steam the couscous grains at least three times for the fluffiest results. Fluff them with a fork between each round.
  • Meat Options: Use lamb, chicken, or beef for the stew, or skip the meat entirely for a vegetarian version.
  • Spice it Up: Serve with harissa on the side for those who enjoy extra heat.
  • Vegetarian Option: Add more chickpeas or seasonal vegetables for a plant-based version.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
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