Algerian Couscous: A Culinary Tradition of Flavor and Culture
A traditional North African dish made with steamed semolina grains, slow-cooked vegetables, aromatic spices, and tender meat, symbolizing hospitality and celebration.
Ingredients
For the Couscous:
- 3 cups couscous medium or fine grain
- 3 tablespoons olive oil or butter
- 1 teaspoon salt
- 1 ½ cups warm water for steaming
For the Broth and Vegetables:
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots peeled and cut into chunks
- 2 zucchinis cut into thick slices
- 1 turnip peeled and cubed
- 2 tomatoes chopped
- ½ cup chickpeas cooked or canned
- 2 potatoes peeled and cut into quarters
- 6 cups vegetable or chicken broth
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- ½ teaspoon cumin
- Salt and pepper to taste
For the Meat (Optional, Choose One):
- 1 ½ lbs lamb or chicken cut into large pieces
- 1 tablespoon olive oil for browning
Garnish:
- Fresh parsley or cilantro chopped
- Extra olive oil or butter for serving
Instructions
Step 1: Prepare the Couscous
- Place couscous in a large bowl. Drizzle with olive oil and mix with your fingers to coat the grains.
- Add 1 cup of warm water and fluff with a fork. Let it absorb for 10 minutes.
- Transfer the couscous to a couscousière (or a steamer) and steam for 20 minutes over simmering broth.
- Remove from heat, sprinkle with ½ cup of warm water, fluff again, and let rest for 10 minutes.
- Repeat the steaming process one more time for a fluffy, light texture.
Step 2: Cook the Meat (Optional)
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the lamb or chicken, season with salt, and brown on all sides for 5-7 minutes.
- Remove and set aside.
Step 3: Prepare the Broth and Vegetables
- In the same pot, heat 2 tablespoons of olive oil and sauté the chopped onion until soft.
- Add the chopped tomatoes and cook for 5 minutes until softened.
- Stir in turmeric, paprika, cinnamon, cumin, salt, and pepper.
- Add carrots, turnip, potatoes, chickpeas, and meat (if using).
- Pour in the broth and bring to a simmer.
- Cover and let cook for 45 minutes, stirring occasionally.
- Add zucchini in the last 15 minutes of cooking to keep it tender.
Step 4: Assemble the Dish
- Fluff the steamed couscous one last time with a fork.
- Transfer it to a large serving dish and drizzle with a little olive oil or butter.
- Arrange the vegetables and meat on top.
- Pour the broth over the couscous just before serving.
Step 5: Garnish & Serve
- Sprinkle with fresh parsley or cilantro.
- Serve warm with additional broth on the side.
Tips for Perfect Algerian Couscous
- ✔ Steam the couscous twice for the fluffiest texture.
- ✔ Balance the spices to enhance the depth of flavor.
- ✔ Use high-quality olive oil for an authentic North African touch.
- ✔ For a vegetarian version, skip the meat and use vegetable broth.
Nutritional Information (Per Serving)
- Calories: ~450 kcal
- Protein: 18g
- Carbs: 65g
- Fats: 12g
Frequently Asked Questions
- Can I prepare Algerian couscous ahead of time?
- Yes! Store steamed couscous separately from the broth and reheat with a little water to maintain moisture.
- What makes Algerian couscous different from Moroccan couscous?
- Algerian couscous is typically steamed multiple times and served with a savory broth, whereas Moroccan couscous often includes sweet ingredients like raisins and nuts.
- What’s the best meat for Algerian couscous?
- Lamb is traditional for festive occasions, but chicken or beef also work well.
- Can I make a gluten-free version?
- Yes! Substitute quinoa or gluten-free couscous for a similar texture.