Algerian couscous with meat and vegetables

Gather

• Gather For couscous: 500 g (about 2½ cups) fine or medium couscousFor couscous: 500 g (about 2½ cups) fine or medium couscous
• Gather For couscous: 2 tablespoons olive oilFor couscous: 2 tablespoons olive oil
• Gather For couscous: 500 ml (2 cups) warm waterFor couscous: 500 ml (2 cups) warm water
• Gather For couscous: 250 ml (1 cup) water mixed with 1 teaspoon saltFor couscous: 250 ml (1 cup) water mixed with 1 teaspoon salt
• Gather For stew: 500 g (1 lb) lamb, chicken, or beef, cut into chunksFor stew: 500 g (1 lb) lamb, chicken, or beef, cut into chunks
• Gather For stew: 2 large onions, finely choppedFor stew: 2 large onions, finely chopped
• Gather For stew: 3 cloves garlic, mincedFor stew: 3 cloves garlic, minced
• Gather For stew: 2 tablespoons tomato pasteFor stew: 2 tablespoons tomato paste
• Gather For stew: 2 tablespoons olive oilFor stew: 2 tablespoons olive oil
• Gather For stew: 1 teaspoon ground cuminFor stew: 1 teaspoon ground cumin
• Gather For stew: 1 teaspoon ground corianderFor stew: 1 teaspoon ground coriander
• Gather For stew: 1 teaspoon paprikaFor stew: 1 teaspoon paprika
• Gather For stew: ½ teaspoon ground turmericFor stew: ½ teaspoon ground turmeric
• Gather For stew: ½ teaspoon cinnamon (optional, for a hint of sweetness)For stew: ½ teaspoon cinnamon (optional, for a hint of sweetness)
• Gather For stew: 1.5 liters (6 cups) water or brothFor stew: 1.5 liters (6 cups) water or broth
• Gather For stew: Salt and pepper to tasteFor stew: Salt and pepper to taste
• Gather For stew: 2 carrots, peeled and cut into chunksFor stew: 2 carrots, peeled and cut into chunks
• Gather For stew: 2 zucchini, cut into chunksFor stew: 2 zucchini, cut into chunks
• Gather For stew: 2 potatoes, peeled and cut into chunksFor stew: 2 potatoes, peeled and cut into chunks
• Gather For stew: 1 turnip, peeled and cut into chunksFor stew: 1 turnip, peeled and cut into chunks
• Gather For stew: 1 cup pumpkin or other hard squash, cut into chunksFor stew: 1 cup pumpkin or other hard squash, cut into chunks
• Gather For stew: 1 cup cooked chickpeas (canned or pre-cooked)For stew: 1 cup cooked chickpeas (canned or pre-cooked)
• Gather For stew: 1 green bell pepper, cut into chunksFor stew: 1 green bell pepper, cut into chunks

Make

1. 01

   To hydrate the couscous, mix the couscous with olive oil and a little salt in a large bowl. Rub the grains between your hands to coat them evenly with oil. Gradually add the warm water while stirring to moisten the couscous. Let it sit for 10 minutes to absorb the water.

2. 02

   Transfer the couscous to a couscoussier (a traditional steamer) or a fine-mesh steamer basket. Steam over simmering water for 20 minutes, fluffing the couscous with a fork every 10 minutes to prevent clumping. If you don’t have a steamer, you can use a colander placed over a pot of boiling water, covered with a lid.

3. 03

   After the first steam, transfer the couscous back to a large bowl.

4. 04

   Gradually sprinkle the salted water over the couscous while using your hands or a fork to break up any clumps. This step ensures the couscous is evenly seasoned and moist.

5. 05

   Let the couscous cool for 10–15 minutes. This allows the grains to absorb the salted water and prepares them for the second steam.

6. 06

   In a large pot, heat the olive oil over medium heat. Add the meat and brown it on all sides. Remove and set aside.

7. 07

   In the same pot, add the chopped onions and garlic. Sauté until softened and golden.

8. 08

   Stir in the tomato paste, cumin, coriander, paprika, turmeric, and cinnamon (if using). Cook for 2–3 minutes to release the flavors.

9. 09

   Return the meat to the pot and add the water or broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1 hour or until the meat is tender.

10. 10

    Return the couscous to the steamer. Steam for another 20 minutes, fluffing with a fork every 10 minutes. This second steam ensures the couscous is light, fluffy and fully cooked.

11. 11

    After the meat has simmered for 30 minutes, add the carrots, turnip and potatoes. Continue simmering for another 15 minutes.

12. 12

    Add the zucchini, pumpkin, green bell pepper and chickpeas. Cook until all the vegetables are tender but not mushy (about 15–20 minutes).

13. 13

    Once the couscous is steamed for the second time, transfer it to a large serving dish. Drizzle a ladle of broth from the stew over the couscous, and fluff it with a fork to separate the grains.

14. 14

    Place the couscous on a large platter, arrange the meat and vegetables on top, and pour some of the broth over everything.

15. 15

    If choosing chicken, verify it reaches 74°C / 165°F with a food thermometer before serving.