30 min<\/p>\n
Easy<\/p>\n
Couscous is one of the signature dishes of Algerian cuisine, traditionally served on big occasions like weddings, during Ramadan, Eid, or family gatherings. Below is the authentic recipe passed down through generations so you can enjoy the true taste of a classic couscous.<\/p>\n
Serves 4<\/p>\n
For the semolina
\n– Medium-grain couscous semolina \u2014 600 g
\n– Olive oil or sunflower oil \u2014 2 tbsp
\n– Butter \u2014 30 g
\n– Cold water for rinsing<\/p>\n
For the broth (“white sauce”)
\n– Lamb pieces, preferably shoulder or neck \u2014 1 kg
\n– Onion \u2014 2
\n– Cooked chickpeas \u2014 200 g
\n– Cinnamon stick \u2014 1
\n– Ground black pepper \u2014 1\/2 tsp
\n– Salt \u2014 1 tsp
\n– Walnut oil \u2014 3 tbsp
\n– Hot water \u2014 2.5 L<\/p>\n
For the vegetables
\n– Carrots \u2014 4
\n– Zucchini \u2014 3
\n– Turnips \u2014 2
\n– Potatoes \u2014 3<\/p>\n
Total time: 2 h
\nPrep: 30 min
\nCooking: 1 h 30 min<\/p>\n
\nPeel and finely slice the onions. Heat the oil in the bottom pot of your couscoussier (or in a wide, heavy pot if you don\u2019t have one). Add the lamb pieces and brown them for a few minutes. Stir in the sliced onions and cook until they turn translucent. Season with salt and black pepper.<\/p>\n
\nDrop the whole cinnamon stick into the pot. Pour in about 2 to 2.5 liters of hot water and bring to a boil, then lower the heat to a simmer. Add the drained chickpeas. Place the semolina in the couscoussier\u2019s steaming basket and set it over the simmering pot so the steam begins to cook it, then let the meat and broth simmer for 45 minutes to an hour, until the lamb starts to become tender.<\/p>\n
\nPeel the carrots, turnips, and potatoes. Rinse the zucchini and trim the ends. Cut all the vegetables into large chunks. Add the carrots and turnips to the simmering broth first. After about 15 minutes, add the potatoes and zucchini. Continue cooking for another 20 to 30 minutes, until the vegetables are tender. Taste and adjust the seasoning, and add a little hot water if the broth has reduced too much.<\/p>\n
\nRinse the semolina under cold water, drain it, and let it sit for about 5 minutes to dry slightly. Drizzle in a little olive or sunflower oil and rub the grains between your hands to separate them and coat them evenly. Put the semolina into the steaming basket of the couscoussier, cover, and steam it over the simmering broth for about 30 minutes. Transfer the steamed semolina to a large serving dish (a gasaa if you have one), add the butter (about 30 g), and fluff the grains again by hand\u2014or with a fork if it\u2019s too hot to handle. Return the semolina to the steamer for a second and final steaming of 15 to 20 minutes. Fluff once more before serving so the couscous is light and airy.<\/p>\n
Plating the couscous
\nSpread the semolina in a large serving platter. Arrange the lamb pieces in the center. Scatter the chickpeas over the meat and couscous. Arrange the cooked vegetables around the edges. Spoon several ladles of the hot broth over the dish\u2014enough to moisten the couscous without soaking it. Serve the remaining broth on the side.<\/p>\n\n\n