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.
Ingredients
Couscous
- 500 g (about 2½ cups) fine or medium couscous
- 2 tablespoons olive oil
- 500 ml (2 cups) warm water
- 250 ml (1 cup) water mixed with 1 teaspoon salt
Stew
- 500 g (1 lb) lamb, chicken, or beef, cut into chunks
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon cinnamon (optional, for a hint of sweetness)
- 1.5 liters (6 cups) water or broth
- Salt and pepper to taste
- 2 carrots, peeled and cut into chunks
- 2 zucchini, cut into chunks
- 2 potatoes, peeled and cut into chunks
- 1 turnip, peeled and cut into chunks
- 1 cup pumpkin or other hard squash, cut into chunks
- 1 cup cooked chickpeas (canned or pre-cooked)
- 1 green bell pepper, cut into chunks
Steps
- Mix couscous with olive oil and a little salt in large bowl. Rub grains between hands to coat evenly. Gradually add warm water while stirring. Rest 10 minutes.
- Transfer couscous to couscoussier or fine-mesh steamer basket. Steam over simmering water 20 minutes, fluffing with fork every 10 minutes. Or use a colander over a pot of boiling water, covered with lid.
- Transfer couscous back to large bowl.
- Gradually sprinkle salted water over couscous, breaking up clumps with hands or fork.
- Cool couscous 10–15 minutes.
- Heat olive oil in large pot over medium heat. Brown meat on all sides. Remove. Set aside.
- Add chopped onions and garlic to same pot. Sauté until softened and golden.
- Stir in tomato paste, cumin, coriander, paprika, turmeric and cinnamon (if using). Cook 2–3 minutes.
- Return meat to pot. Add water or broth. Season with salt and pepper. Bring to boil. Reduce to low. Cover. Simmer about 1 hour, until meat is tender.
- Return couscous to steamer. Steam another 20 minutes, fluffing with fork every 10 minutes.
- After meat has simmered 30 minutes, add carrots, turnip and potatoes. Simmer 15 more minutes.
- Add zucchini, pumpkin and chickpeas. Cook until vegetables are tender but not mushy, about 15–20 minutes.
- Transfer steamed couscous to large serving dish. Drizzle with a ladle of stew broth. Fluff with fork.
- Place couscous on large platter. Arrange meat and vegetables on top. Pour some broth over everything.
Notes from the original
- This is the most basic and common Algerian couscous recipe, and there are multiple recipes and variations available all across Algeria.
Source. Adapted from “Cookbook:Algerian Couscous with Meat and Vegetables” by Wikibooks contributors, revision of 2025-06-19, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Couscous (Algérie, lieu exact non précisé).jpg by Yasmine ziat, CC BY-SA 4.0, via Wikimedia. Resized; otherwise unchanged.