Name: Authentic Algerian Couscous
Prep time: 30 min
Cook time: 120 min
Yield: 6
Cuisine: Algeria
Ingredients: For the Couscous:; 2 cups medium-grain couscous (semolina); 1 ½ cups warm water; 2 tablespoons olive oil; 1 teaspoon salt; 1 tablespoon unsalted butter (optional, for finishing); For the Stew (Marqa):; 5 lbs (700g) lamb or beef, cut into 2-inch chunks (shank or shoulder ideal); 1 large onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon harissa (Algerian chili paste, adjust for heat); 1 teaspoon ground cumin; 1 teaspoon paprika; ½ teaspoon turmeric; ½ teaspoon black pepper; 1 cinnamon stick; 2 bay leaves; 4 cups water or beef broth (plus more if needed); Salt to taste; For the Vegetables:; 2 carrots, peeled and cut into large chunks; 2 zucchini, cut into large chunks; 1 small cabbage, quartered; 1 turnip, peeled and cut into chunks; 1 cup chickpeas (canned, drained, or soaked overnight); 1 medium tomato, quartered (optional, for garnish)

Couscous Algeria

Steamed semolina served with vegetables and meat, a national dish of Algeria.

Algeria staple

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