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Traditional Algerian Couscous with lamb, chickpeas, and fresh vegetables served in a traditional clay bowl.

Traditional Algerian Couscous

Couscous is more than just a meal in Algeria; it is a symbol of hospitality, tradition, and family gatherings. Known as the national dish of Algeria, this semolina-based grain is steamed to perfection and served with a rich, savory vegetable and meat stew
طباعة الوصفة Pin Recipe
مدة الإعداد 20 دقائق
مدة الطبخ 1 ساعة
وجبة: main course
مطبخ: algerian
الكالوري: 320
Ingredients Method

المقادير
  

500g Couscous grains

500g Lamb meat (cut into pieces)

2 Carrots (peeled and sliced)

2 Zucchini (sliced)

1 cup Chickpeas (soaked)

1 Onion (finely chopped)

2 tbsp Tomato paste

Salt, black pepper, and Ras el Hanout spices

Method
 

  1. Step 1: Sauté the meat and 1 onion in a pot with oil and spices until browned.
    ​Step 2: Add tomato paste and water, then let it simmer.
    ​Step 3: Steam the couscous grains over the stew using a couscoussier.
    ​Step 4: Add vegetables and chickpeas to the stew and continue cooking until tender.
    ​Step 5: Fluff the couscous with a bit of butter and serve topped with the meat and vegetables.