There are some meals that nourish your body and some that feel like a warm hug – this Algerian couscous does both.
This recipe comes from my mother-in-law, passed down through hands that have cooked with instinct, patience and love. This dish symbolizes not only family but familiarity – home. My fiancé and his family grew up outside of Algeria and having a family couscous together brought unity and Algerian pride wherever they were in the world. When this dish is on the table, it means you’re welcome, you’re fed and you belong.
For my fiancé, couscous is the taste of home. It’s familiar and comforting – the meal that brings him back to weekly family dinners and shared conversations. For me, it’s become a warm, hearty and wholesome dish I whip up to see my love smile.
Over time, I’ve added a few touches of my own; nothing that strays away from the soul of the dish or its story, but just gentle sprinkles that suit how we eat today. That’s the beauty of family recipes: they evolve, but the heart of it stays the same and continues to follow. It’s something I’ve learned from marrying into this recipe – Algerian cooking invites flexibility. You cook with what you have, adjust for who you’re feeding, and trust your senses more than exact measurement (especially when it comes down to their love of olive oil!).
From my family (and future in-laws) to yours!
Ingredients
- one large onion, chopped
- 4 garlic cloves, minced
- 1 small can tomato paste
- 1 tbsp ground cumin
- 2 tbsp ras el hanout spice blend (see notes)
- 1 bouillon cube
- 6-8 cups of water
- Lamb or beef pieces 1 ½ – 2 inch cubes
- 2-3 carrots
- 2 zucchini
- 1 small cabbage
- 1 can chickpeas
- 2-3 cups medium or fine couscous=
- Olive oil
- Salt
- Harissa (optional)
Directions
- In a large pot, heat up some olive oil on medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and tomato paste, letting it cook for a minute or two until fragrant. Add in the ras el hanout, salt and the bouillon cube, and mix.
- Add in your lamb and coat it in the spiced base. Pour in the water until everything is covered. Bring to a gentle boil, then cover with a lid and let it cook for 1:30 to 2 hours.
- After the timer is done, prepare the couscous by placing the grains in a bowl. Add in some salt and drizzle of olive oil, then rub the grains together – this helps prevent clumping. Let it rest for 10 minutes
- Add the vegetables and chickpeas to the pot. Taste and adjust seasoning; this dish is savoury and warming.
- Cover and steam the couscous in a steam basket above the stew, let the pot continue simmering for 15-20 minutes until everything is tender.
- Remove the cooked couscous and pour the grains back into the bowl. Drizzle some more olive oil and fluff the couscous with a fork
- Serve with the couscous as the base, pour over the sauce, vegetables and lamb pieces. Add in some harissa paste if you’re feeling spicy!
Notes:
- ras el hanout can be made by blending cumin, coriander, ginger, paprika, cinnamon, tumeric, all spice and nutmeg together. The spice blend means “head of the market” – use all the spices available to you! There’s no ‘correct’ version.
- Couscous is very forgiving, trust your senses more than measurements
