Cookbook:Algerian Couscous

Algerian Couscous
Category	Couscous recipes
Servings	6-8
Time	3 hours (including simmering and double steaming)
Difficulty

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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

For the Couscous:

• 500g (about 2.5 cups) fine or medium couscous
• 2 tablespoons olive oil
• 1 teaspoon salt
• 500ml (2 cups) warm water (for steaming)
• 250ml (1 cup) salted water (for cooling and breaking up the couscous)

For the Stew:

• 500g (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
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon (optional, for a hint of sweetness)
• 1.5 liters (6 cups) water or broth
• Salt and pepper to taste

Vegetables:

• 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 squash, cut into chunks
• 1 cup chickpeas (canned or pre-cooked)
• 1 green bell pepper, cut into chunks

Procedure

1. Prepare the Couscous (First Steam): Hydrate the Couscous: In a large bowl, mix the couscous with olive oil and a little salt. Rub the grains between your hands to coat them evenly with oil. Gradually add warm water while stirring to moisten the couscous. Let it sit for 10 minutes to absorb the water.
2. First Steam: 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.
3. Cool and Break Up: Transfer to Bowl: After the first steam, transfer the couscous back to a large bowl.
4. Add Salted Water: Gradually sprinkle 250ml (1 cup) of salted water (1 teaspoon salt dissolved in 1 cup of 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.
5. Cool and Rest: Let the couscous cool for 10-15 minutes. This allows the grains to absorb the salted water and prepares them for the second steam.
6. Brown the Meat: In a large pot, heat the olive oil over medium heat. Add the meat and brown it on all sides. Remove and set aside.
7. Cook the Aromatics: In the same pot, add the chopped onions and garlic. Sauté until softened and golden.
8. Add Spices: Stir in the tomato paste, cumin, coriander, paprika, turmeric and cinnamon (if using). Cook for 2-3 minutes to release the flavors.
9. Simmer the Meat: Return the meat to the pot and add the water or broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1 hour or until the meat is tender.
10. Second Steam for Couscous: After cooling and breaking up the couscous with salted water, return it 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.
11. Add Hard Vegetables: After the meat has simmered for 30 minutes, add the carrots, turnip and potatoes. Continue simmering.
12. Add Soft Vegetables: After another 15 minutes, add the zucchini, pumpkin and chickpeas. Cook until all the vegetables are tender but not mushy (about 15-20 minutes).
13. Fluff the Couscous: 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.
14. Serve: Place the couscous on a large platter, arrange the meat and vegetables on top and pour some of the broth over everything.

Notes, tips, and variations

• This is the most basic and common Algerian Couscous recipe as there are multiple recipes and variations available all across Algeria.