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Couscous (called seksou or kesksu in some regions) is more than a recipe in Algeria – it is a centuries-old ritual woven into daily life and communal gatherings. Legend has it that ancient Berbers knew how to make couscous with simple ingredients of wheat semolina and water. Today each family has its own technique (some even steam it with saffron or add sweet dates), and the dish can be garnished in countless ways.
Across Algeria, couscous comes in a rich variety of forms. In the fertile Tell region, cooks may add plenty of root vegetables and squash. Along the Mediterranean coast, seafood couscous is common, pairing fish or shrimp with tomatoes and peppers. Inland, recipes often feature winter crops, lamb or chicken, and chickpeas. Spice blends vary too: some families sprinkle in ras el hanout (a mix of nutmeg, cardamom, and more) or simply use dried mint for a fresh note. In each version, the couscous grains soak up the flavorful broth, tying together contributions from different parts of the country.
Couscous has even been recognized on the world stage. In 2020 Algeria joined other Maghreb countries in obtaining UNESCO Intangible Cultural Heritage status for the “Knowledge and practices surrounding couscous,” highlighting its importance. Yet the true value of couscous lies in how it marks time and tradition. It appears year-round, but is especially associated with gatherings and celebrations: a comforting lunch on a cool winter day or the centerpiece of an Eid or wedding feast.
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kcalA classic Algerian couscous features meat (often lamb or chicken) and a medley of seasonal vegetables over steamed semolina grains. The stew is gently spiced yet hearty, and the couscous is steamed until fluffy. In this recipe, meat and vegetables simmer in a turmeric- and cumin-scented broth. The couscous is rubbed with oil and salt and steamed to fluffiness, then piled onto a serving dish. When ready to serve, the hot stew and meat are ladled on top or served on the side, allowing diners to combine them as they like. Harissa (a hot chili paste) is offered on the side for those who enjoy extra heat.
1½ cups coarse semolina couscous
2 tbsp olive oil
1 tsp salt (for couscous)
1–1¼ cups water (for soaking couscous)
1 tbsp butter (to finish couscous)
1 tbsp olive oil (for stew)
1 onion, coarsely chopped
2 garlic cloves, minced
½ tsp ground turmeric
1 tsp ground cumin
½ tsp ground coriander (optional)
1 chicken leg quarter (or 150 g lamb pieces)
1 carrot, cut into large chunks
1 turnip, cut into large chunks
1 potato, peeled and cubed
1 zucchini, halved or quartered
½ cup canned chickpeas, drained
2 tomatoes, grated or chopped
Salt and pepper to taste
Water or light broth (enough to cover ingredients)
Steam the couscous: Place the semolina grains in a large bowl. Sprinkle with about 1 cup of water and let absorb the liquid. Toss with 1 tablespoon olive oil and 1 teaspoon salt to separate the grains. Transfer to a steamer basket or couscoussier and steam over boiling water for 15–20 minutes. Remove and transfer to a bowl, fluff gently with a fork, then steam again 1–2 more times until tender and airy. Once done, stir in the butter to coat the grains and keep warm.
Brown the meat: In a large pot (or the bottom of the couscoussier), heat 1 tablespoon olive oil over medium-high heat. Add the chicken or lamb and brown on all sides, about 5 minutes. Add the chopped onion and garlic and cook until fragrant.
Spice the stew: Stir in turmeric, cumin, coriander (if using), salt, and pepper. Add the grated tomatoes and cook a few minutes to develop the flavor. Pour in enough water or broth to cover the meat. Bring to a gentle boil, then reduce heat to simmer for about 20 minutes.
Add vegetables: Add the carrot, turnip, and potato to the pot. Cover and simmer another 15–20 minutes until they begin to soften.
Finish and assemble: Stir in the zucchini and drained chickpeas. Cook until zucchini is tender, about 5–10 minutes. Taste and adjust seasoning. To serve, arrange the steamed couscous on a large platter or in individual bowls. Top with the stew, vegetables, and meat. Ladle some broth over the couscous so it is moistened but not soupy. Optionally garnish with chopped parsley or cilantro.
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