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How to Make Algerian Couscous - A Step-by-Step Guide

Algerian couscous is a traditional dish that is beloved by people all over the world. It is a staple in Algerian cuisine and is known for its rich, flavorful ingredients and aromatic spices. This savory and hearty dish is a perfect comfort food that brings people together around the dinner table.

Algerian couscous is a versatile dish that can be made with a variety of different ingredients, but is typically made with a base of couscous, vegetables, and either chicken, lamb, or beef. I...

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Ingredients

  • ¼ cup olive oil, or more as needed, divided
  • 8 mutton chops, fat removed
  • 4 chicken drumsticks
  • 1 pinch salt and ground black pepper to taste
  • 3 onions, quartered
  • water to cover
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 3 potatoes, cut into chunks
  • 3 turnips, cut into chunks
  • 3 carrots, sliced lengthwise and cut into chunks
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons ras el hanout
  • 1 (7 ounce) can chickpeas, drained
  • 2 zucchini, sliced lengthwise and cut into chunks
  • 5 sprigs cilantro, chopped
  • 3 cups water
  • 2 cups couscous
  • 1 tablespoon butter
  • 3 tablespoons harissa

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 7 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 42 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.
  • Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.
  • Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.
  • Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.
  • Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.
  • Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.

    • Nutrition

    492 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 72mg
    • Sodium: 358mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 8g
    • Total Sugars: 7g
    • Protein: 31g
    • Vitamin C: 34mg
    • Calcium: 99mg
    • Iron: 5mg
    • Potassium: 1087mg

    Categories

    Vegetarian recipes
    Meat recipes
    Seafood recipes
    Chicken recipes
    Lamb recipes