Algerian Food – Couscous

Algerian Food - Couscous

Algerian Food – Couscous

Couscous, a staple in Algerian cuisine, has a history deeply embedded in the cultural fabric of North Africa. Originating from the Berber communities, couscous has been a dietary mainstay for centuries.
The dish represents the ingenious use of locally available ingredients, with couscous itself being made from crushed and steamed wheat granules.
As a versatile and beloved dish, couscous reflects the multicultural influences of Berber, Arab, and French culinary traditions in Algeria. Often considered a symbol of hospitality, couscous is a centerpiece at family gatherings, celebrations, and religious events.
Total Time 1 hour
Servings 6
Calories 200 kcal


  • 2 cups couscous
  • 1 pound lamb cut into pieces
  • 1 large onion finely chopped
  • 2 tablespoons vegetable oil
  • 2 carrots peeled and diced
  • 2 potatoes peeled and diced
  • 1 zucchini diced
  • 1/2 cup chickpeas cooked
  • 1/2 cup raisins optional
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish


  • Preparing the Couscous
  • Prepare Couscous:
  • Place couscous in a large bowl and dampen it with water.
  • Fluff the couscous with a fork to separate the grains.
  • Preparing the Base
  • Sauté Onion and Lamb:
  • In a couscous pot, heat vegetable oil and sauté chopped onions until translucent.
  • Add lamb pieces, browning them on all sides.
  • Add Spices:
  • Incorporate ground cumin, ground coriander, paprika, salt, and pepper.
  • Stir well to coat the lamb with the spices.
  • Create the Broth:
  • Pour enough water to cover the lamb and bring the mixture to a boil.
  • Reduce heat and let it simmer until the lamb is tender.
  • Cooking Steps
  • Steam Couscous:
  • Place the prepared couscous in the top compartment of a couscous steamer.
  • Steam the couscous according to package instructions until fluffy.
  • Cook Vegetables:
  • Add diced carrots, potatoes, zucchini, chickpeas, and raisins (if using) to the pot.
  • Allow the vegetables to cook until tender.
  • Adjust Seasoning:
  • Taste the broth and adjust the seasoning as needed.
  • Serve Hot:
  • Fluff the steamed couscous once more.
  • Arrange couscous on a serving platter, placing the cooked lamb and vegetables on top.
  • Garnish with fresh parsley.

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