Couscous, Algeria's national dish, is a flavourful and hearty meal that is enjoyed by many across North Africa and the world. This staple food is made from semolina wheat and is often served with a variety of cooked vegetables, juicy mutton, and a rich broth. The preparation of Algerian couscous varies from region to region, with each area having its unique twist on the dish. This recipe is our family's version, and we use lamb, beef, chicken, and our favourite vegetables. In this recipe, we use a couscoussier (a traditional couscous steamer), but if you don't have one, we have included an alternative.
Ingredients
1kg Lamb meat (shoulder, neck, and shank), cut into large pieces with bone
1kg Chicken thighs, bone-in and skin-on
1kg Beef chuck (paleron), cut into large pieces
6 carrots, peeled and halved
2 large onions, roughly chopped
6 zucchini, halved and then cut lengthwise
4 cloves garlic, finely chopped
500g chickpeas, (soaked in water overnight)
4 turnips, peeled and quartered
300g cardoon stalks (or chopped cabbage)
2 tsp ginger, grated
1 tbsp ras el hanout (spice mix)
Salt and freshly ground black pepper
1 tsp cumin
Paprika or chilli powder (optional)
2 tbsp tomato paste
1 kg fine semolina
Olive oil
Butter
1.5 litres of water
Method
Step 1
Start Cooking: Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, butter, chopped onions and garlic. Sauté until softened and translucent, about 5 minutes. Then add the spices and cook for a further minute.
Step 2
Brown the Meat:Â Sear the meat pieces in batches in the hot pot until browned on all sides. Set browned meat aside.Â
Step 3
Return all the meat to the pot, add 1.5 litres of water, tomato paste, chickpeas, carrots, and turnips, and cook on low heat until the meat falls apart. This could take an hour to an hour and a half.
Check the carrots and turnips; if they are cooked, remove them too.
Step 4
Cook the Vegetables: Add the rest of the vegetables (except cardoon stalks or cabbage) to the pot and cook until they are done. At this point, if you prefer it to be spicy, add the chilli or paprika and adjust the seasoning.
Step 5
Cook the Cardoon/Cabbage: Heat a pan on medium heat and transfer some cooking liquid from the pot to the pan. Cook the cardoon stalks until they are soft, and most of the liquid evaporates—season with salt and pepper. (Remember that the pot's cooking liquid already contains salt.)
Step 6
Cook the Couscous: Put some of the semolina, olive oil, salt and a sprinkle of water into a salad bowl, rub them with your hand, and steam them in the couscoussier (steaming pot) for 10 minutes.
Step 7
Remove the couscous from the steamer, sprinkle with more water and oil, and fluff with your hand. Put them back into the couscoussier for another 10 minutes.
Cook the couscous in batches of around 300 grams.
Step 8
Serve the couscous on tajne, topped with all the meat and vegetables. Serve the cardoon on the side.
Shop-bought couscous is typically pre-steamed and dried, so it doesn't require the full steaming process used in the traditional recipe.
Ratio:
Use a 1:1.5 ratio of couscous to boiling water. For example, 1 cup of couscous requires 1.5 cup of boiling water.
Instructions:
Bring water to a boil in a saucepan. Add a pinch of salt.
Remove the pan from heat and pour in the couscous.
Cover the pan with a tight-fitting lid and let it sit for 5 minutes (or according to package instructions for "fluffy" couscous).
Fluff the couscous with a fork and it's ready to serve!