About this Dish
Steamed semolina piled with a slow-cooked vegetable and lamb stew, Algeria's Friday table centerpiece.
History & Origin
Couscous is Berber in origin, predating Arab influence in North Africa by centuries. Algeria's version is typically wetter and more heavily spiced than its Moroccan cousin, often built around seven vegetables for good luck.
IngredientsServes 2
🥩Lamb shoulder, 800g cut into large chunks
🌾Couscous semolina, 500g medium-grain
🥕Carrots, 3 large peeled and halved lengthways
🎃Butternut squash or pumpkin, 400g cut into large wedges
🧅Turnips, 2 medium peeled and quartered
🫘Chickpeas, 400g tin drained and rinsed
🍅Tomato paste, 2 tablespoons
🧄Garlic, 4 cloves minced
🫒Olive oil, 4 tablespoons
🌶️Ras el hanout spice blend, 2 teaspoons plus salt and black pepper to taste
Method
1
In the bottom pot of a couscoussier or a large lidded pot, heat the olive oil over medium-high heat and brown the lamb chunks on all sides for about 5 minutes until golden. Add the garlic, ras el hanout, salt, pepper, and tomato paste, stirring well to coat the meat.2
Pour in 1.5 litres of water, bring to a boil, then reduce to a gentle simmer. Cover and cook the lamb for 30 minutes before adding the carrots and turnips.3
Add the chickpeas and squash to the broth, season again to taste, and continue simmering uncovered for another 25–30 minutes until all the vegetables are completely tender and the broth is rich and fragrant.4
Meanwhile, place the dry couscous in a large wide bowl, drizzle over 2 tablespoons of olive oil, and rub the grains between your palms to coat evenly. Pour over 500ml of lightly salted warm water, stir once, cover with a cloth and leave to absorb for 10 minutes.5
Fluff the couscous with a fork breaking up any lumps, then steam it in the top basket of your couscoussier set over the broth for 15–20 minutes, or alternatively microwave covered for 3–4 minutes and fluff again. The grains should be light, separate and fluffy.6
To serve, mound the couscous on a large communal platter, make a well in the centre and arrange the lamb and vegetables on top. Ladle several spoonfuls of the hot broth generously over everything, serving extra broth on the side for guests to add themselves.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Algerian Couscous Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world