Algerian Couscous

Couscous is a traditional North African dish. It is a tiny pasta made of wheat and traditionally hand-rolled. When I reflect on my childhood, I remember my grand-mother and other women from our neighborhood gathering and hand rolling couscous. It takes a lot of time and energy for them to roll it first, let it dry overnight, and finally cook it. These days it’s made by machine.

Ingredients: 

1/2 Kg lamb meat, chopped

1/2 Kg couscous

2 carrots, cut into large pieces

2 zucchinis, cut in half

1 onion chopped

1/2 butter squash

1 tomato chopped

2 tablespoons of vegetable oil

1 teaspoon of ras el hanout (You can find it at any Mediterranean Store or World Market Store)

1 teaspoon of ginger

1 teaspoon of cumin

1 teaspoon of black pepper

1 teaspoon of paprika

1 teaspoon of turmeric

Salt

Steps:

The meat:

In a pot (I use the instant pot), stir the chopped onions and meat in oil (2 table spoons of olive oil), add the spices, and add all vegetables and stir. Add 2 cups of water (Preferably hot water), and let everything cook.

The couscous:

If you’ve never used a couscoussier, it is a traditional steamer used to make couscous. See picture below.

Couscous it is not difficult to learn ​how to use. Just be prepared to steam the couscous three times, about 15 minutes each. If you choose to use chicken as the meat, an organic, free-range bird works best due to the long cooking time.

While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms.

Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.

Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth—it should be salty and peppery—and adjust the seasoning if desired.

Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth.

To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

Bon Appetit!