Algeria
Algerian Couscous with Meat and Vegetables, prepared with fine or medium couscous, olive oil, warm water.
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Measuring cups and spoons · Kitchen knife · Cutting board · Mixing bowl · Cooking pot · Stirring spoon · Fork · Colander · Steamer rack or basket · Ladle · Clean serving plate
14 clear steps
To hydrate the couscous, mix the couscous with olive oil and a little salt in a large bowl. Rub the grains between your hands to coat them evenly with oil. Gradually add the warm water while stirring to moisten the couscous. Let it sit for 10 minutes to absorb the water.
Transfer the couscous to a couscoussier (a traditional steamer) or a fine-mesh steamer basket. Steam over simmering water for 20 minutes, fluffing the couscous with a fork every 10 minutes to prevent clumping. If you don’t have a steamer, you can use a colander placed over a pot of boiling water, covered with a lid.
After the first steam, transfer the couscous back to a large bowl.
Gradually sprinkle the salted water over the couscous while using your hands or a fork to break up any clumps. This step ensures the couscous is evenly seasoned and moist.
Let the couscous cool for 10–15 minutes. This allows the grains to absorb the salted water and prepares them for the second steam.
In a large pot, heat the olive oil over medium heat. Add the meat and brown it on all sides. Remove and set aside.
In the same pot, add the chopped onions and garlic. Sauté until softened and golden.
Stir in the tomato paste, cumin, coriander, paprika, turmeric, and cinnamon (if using). Cook for 2–3 minutes to release the flavors.
Return the meat to the pot and add the water or broth. Season, bring to a boil, then cover and simmer gently. After 30 minutes, add the firm vegetables as directed next. Continue until the meat is tender; chicken must reach 74°C / 165°F. Beef or lamb may need longer.
Return the couscous to the steamer. Steam for another 20 minutes, fluffing with a fork every 10 minutes. This second steam ensures the couscous is light, fluffy and fully cooked.
Once the meat has simmered for 30 minutes, add carrots, turnip, and potatoes. Continue simmering for another 15 minutes, then add the remaining vegetables as directed next.
Add the zucchini, pumpkin and chickpeas. Cook until all the vegetables are tender but not mushy (about 15–20 minutes). Add the listed green bell pepper with these vegetables.
Once the couscous is steamed for the second time, transfer it to a large serving dish. Drizzle a ladle of broth from the stew over the couscous, and fluff it with a fork to separate the grains.
Place the couscous on a large platter, arrange the meat and vegetables on top, and pour some of the broth over everything.
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