World Flavors Cookbook

Couscous

The national dish of Algeria — fluffy steamed semolina grains topped with a rich stew of meat and seasonal vegetables, served with spicy harissa.

Cuisine: Algeria

Ingredients

• 500g semolina couscous
• 1kg lamb or chicken, bone-in
• 1 cup chickpeas, soaked
• 3 carrots, halved
• 2 turnips, halved
• 2 zucchini, halved
• 1 onion, finely chopped
• 2 tbsp tomato paste
• Spices: Ras el hanout, ginger, turmeric, cinnamon
• Harissa for serving

Instructions

1. Steam the semolina couscous in a couscoussier until light and fluffy.
2. In the bottom pot, sauté meat and onions with spices.
3. Add water, tomato paste, and chickpeas. Simmer for 1 hour.
4. Add carrots, turnips, and zucchini. Simmer until vegetables and meat are tender.
5. Serve the fluffy couscous in a large platter, topped with the stew and a side of harissa.