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.
Ingredients
- 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
Instructions
- 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.