Algerian Couscous

Name: Algerian Couscous
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Moroccan Maghreb
Ingredients: 1 kg Lamb Shoulder, or shanks, on the bone, cut into large pieces; 3 tbsp Olive Oil; 2 large Onions, finely chopped; 3 cloves of Garlic, sliced; 2 Tomatoes, grated or finely chopped; 2 tbsp Tomato Paste; 200g Dried Chickpeas, soaked overnight and drained (or 400 g cooked chickpeas, drained); 4 Carrots, peeled, cut into large chunks; 3 Turnips, white, peeled, quartered; 3 Zucchinis, cut into large chunks; 400g Pumpkin, or butternut squash, peeled, cut into chunks; 1/2 small Green Cabbage, about 400 g, cut into wedges; 1.5 l Water, hot, enough to cover and simmer; 1 tsp Ground Turmeric; 1 tsp Sweet Paprika; 1/2 tsp Ground Ginger; 1 sticks of Cinnamon; 1 tsp Pepper (Black), freshly ground; 2 tsp Fine Salt, to taste; 500g Couscous, medium or fine; 2 tbsp Olive Oil; 1 tsp Fine Salt; 300ml Water, about, divided (for moistening between steamings); 30g Butter, or smen (clarified aged butter); 2 tbsp Harissa, about, to dilute with a little hot broth

Algerian Couscous is a warm, aromatic one-pot meal of tender lamb and a medley of vegetables simmered with North African spices and served over fluffy couscous. Bright tomatoes and a hint of cinnamon and ginger round out the rich broth, while harissa at the table lets each person dial the heat to taste.

Algerian Couscous is a warm, aromatic one-pot meal of tender lamb and a medley of vegetables simmered with North African spices an... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

A- · Excellent

Rating

4.2

Time

1 hr30 min

Price

2,04 €

Calories

954 kcal

healthy

one pot

high protein

low carb

Method

Soak the chickpeas

If you're starting with the dried chickpeas, cover them with plenty of cold water and let them soak overnight, then drain them well before cooking. If you're using the cooked chickpeas, just rinse and drain them and keep them ready.

Prep the lamb and veg

If your lamb shoulder is still in one piece, cut it into large bone-in chunks. Then peel and finely chop the onions, slice the garlic, grate or finely chop the tomatoes, peel the carrots and cut them into large chunks, quarter the turnip, cut the zucchini and pumpkin into large chunks, and cut the green cabbage into wedges.

Brown the lamb

Heat the olive oil in a large heavy pot over medium-high. Add the lamb pieces and brown them well on all sides for 8 minutes. Stir in the onions and garlic and cook for 3 minutes more, then add the tomatoes and tomato paste and cook until the mixture looks thick and fragrant.

Start the stew

Stir in the drained chickpeas, carrots, turnip, turmeric, paprika, ginger, cinnamon, pepper, and fine salt. Pour in the hot water until everything is just covered, bring it up to a boil, then lower to a gentle simmer and cook partly covered for 25 minutes.

Add the vegetables

Add the zucchini, pumpkin, and cabbage, and if the pot looks dry, stir in a splash more hot water. Keep the stew at a gentle simmer for 15 minutes more, until the vegetables are tender and the lamb is falling off the bone.

Moisten the couscous

Tip the couscous into a large bowl, drizzle with the olive oil, and sprinkle with the salt. Rub the grains between your palms, then sprinkle in about half the water a little at a time, tossing constantly, until the couscous is evenly damp and separate rather than clumpy.

Steam once

Set the couscous in a steamer basket over the bubbling stew, cover tightly, and steam for 15 minutes. Turn the grains back into the bowl and break up any clumps with a fork.

Fluff and moisten

Sprinkle the couscous with the remaining water and fluff it well with your fingers or a fork so every grain gets a little moisture. Let it sit for 5 minutes to absorb evenly.

Steam and finish

Return the couscous to the steamer basket and steam for 15 minutes more, until it is light and tender. Tip it into a serving bowl, add the butter, and toss until it melts through and the grains look glossy and separate.

Assemble and serve

Spoon the couscous onto a large platter, make a shallow well in the middle, and ladle the stew, chickpeas, and vegetables over and around it. Stir the harissa with a spoonful or two of the hot broth to loosen it, and serve it alongside for anyone who wants extra heat.

Ingredients

Method

For 6 servings

Adjust servings

For the stew (marqa)

1 kg Lamb Shoulder, or shanks, on the bone, cut into large pieces
3 tbsp Olive Oil
2 large Onions, finely chopped
3 cloves of Garlic, sliced
2 Tomatoes, grated or finely chopped
2 tbsp Tomato Paste
200g Dried Chickpeas, soaked overnight and drained (or 400 g cooked chickpeas, drained)
4 Carrots, peeled, cut into large chunks
3 Turnips, white, peeled, quartered
3 Zucchinis, cut into large chunks
400g Pumpkin, or butternut squash, peeled, cut into chunks
1/2 small Green Cabbage, about 400 g, cut into wedges
1.5 l Water, hot, enough to cover and simmer
1 tsp Ground Turmeric
1 tsp Sweet Paprika
1/2 tsp Ground Ginger
1 sticks of Cinnamon
1 tsp Pepper (Black), freshly ground
2 tsp Fine Salt, to taste

For the couscous

500g Couscous, medium or fine
2 tbsp Olive Oil
1 tsp Fine Salt
300ml Water, about, divided (for moistening between steamings)
30g Butter, or smen (clarified aged butter)

To serve

2 tbsp Harissa, about, to dilute with a little hot broth

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

954 kcal

48% of Daily kcal

Protein

45 g

89% RDI

Fat

41 g

14g sat fat

Carbs

101 g

37% RDI

Sugar

17 g

33% RDI

Fiber

14 g

46% RDI

Salt

3.7 g

74% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

A- · 8.2 / 10

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