Traditional Algerian Couscous

  • Total time - 2 hours
  • Prep time - 30 minutes
  • Cooking time - 1 hour 30 minutes
  • Servings: 6
  • Country: Algeria
Traditional Algerian Couscous

The art of making a great couscous lies in two things: the perfectly steamed, fluffy grains and the rich, deeply flavored stew that accompanies them. This recipe uses the traditional method of steaming couscous multiple times over the simmering stew, allowing the grains to absorb the aromatic steam and become incredibly light. The stew, or 'marqa', is built on a foundation of a variety of vegetables and tender meat, slow-cooked to perfection. While this recipe calls for lamb, chicken is also a very popular alternative. It's a comforting and impressive dish that is worth the time and effort, perfect for a special meal or a weekend dinner.

Ingredients

For the Stew (Marqa)

  • 1 kg lamb shoulder or chicken, cut into large pieces
  • 2 pieces onions, chopped
  • 3 pieces carrots, peeled and cut into large pieces
  • 2 pieces turnips, peeled and cut into large pieces
  • 2 pieces zucchini, cut into large pieces
  • 400 g canned chickpeas, rinsed
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1.5 liters water
  • salt and pepper
  • spices (paprika, cumin, ginger, turmeric)

For the Couscous

  • 500 g medium-grain couscous
  • water
  • salt
  • 2 tablespoons olive oil or butter

Instructions

Prepare the Stew (Marqa)

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

In the same pot, add the chopped onions and cook until soft and translucent. Stir in the spices (paprika, cumin, ginger, turmeric) and cook for another minute until fragrant.

Add the tomato paste and cook for a few minutes. Return the meat to the pot, add water, and bring to a boil. Reduce the heat, cover, and let it simmer for about 45 minutes for lamb or 20 minutes for chicken.

Steam the Couscous

While the stew is simmering, prepare the couscous. Place the grains in a large bowl, add a pinch of salt, and sprinkle about 250ml of warm water over them. Gently toss with your fingertips to moisten evenly. Let it rest for 10 minutes to absorb the water.

Once the grains have swollen, use your hands to fluff them, breaking up any clumps. Place the couscous in the steamer basket of the couscoussier and place it over the simmering stew. Steam for 20 minutes.

Add Vegetables and Finish the Dish

After the first couscous steaming, remove the basket. Add the carrots, turnips, and chickpeas to the stew. Fluff the couscous again with your hands, and sprinkle with another 250ml of warm, salted water. Let it rest for 10 minutes.

Return the couscous to the steamer basket and place it back over the stew. Steam for another 20 minutes. After this second steaming, add the zucchini to the stew.

After the third steaming (if needed, but usually two are enough for light and fluffy couscous), remove the couscous from the steamer, transfer it to a large bowl, and fluff it with a fork. Mix in the olive oil or butter. Ladle the meat and vegetables onto the couscous and pour over the rich sauce. Serve hot.