Algerian-Style Couscous (My Way)

Name: Algerian-Style Couscous (My Way)
Total time: 7200 s
Yield: Serves 7–8 people
Ingredients: 500 grams couscous (about 3 1/3 cups); 1 tablespoon salt; mixed spices; cilantro; black pepper; garlic powder; onion powder; 2 cups water (use only as needed); 1 potato, peeled and chopped; 3 zucchini, cut lengthwise; 4 slices pumpkin or squash; 4 carrots; 2 medium onions, diced; 1 pound lamb (about 1/2 kilogram)

munnimunia @chef_munni

Saudi Arabia

I love trying dishes from different cultures, and I’ve wanted to make couscous for a long time. My Algerian friend sent me her recipe, and I tried it—the taste was amazing! But nothing beats the way our Moroccan, Tunisian, Algerian, and Libyan friends make it.

munnimunia @chef_munni

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Ingredients

1 1/2 hours

Serves 7–8 people

500 gramscouscous (about 3 1/3 cups)
1 tablespoonsalt
mixed spices
cilantro
black pepper
garlic powder
onion powder
2 cupswater (use only as needed)
1potato, peeled and chopped
3zucchini, cut lengthwise
4 slicespumpkin or squash
4carrots
2medium onions, diced
1 poundlamb (about 1/2 kilogram)

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Steps

1 1/2 hours

1

Place 3–4 tablespoons of cooking oil over the couscous and rub the grains with your hands until coated. Then add lukewarm water, cover lightly, and let sit for 4–5 minutes.
2

Squeeze out any excess water from the couscous and transfer it to another bowl.
3

Place the couscous in a steamer basket over a pot with boiling water, chopped onion, and salt to steam it. Meanwhile, brown the lamb in oil, add onion, sauté, then add the spices. Pour in enough water to cover the lamb and cook until tender. Add tomato sauce or the juice of 3 blended tomatoes and simmer the broth. After about an hour, add your favorite available vegetables.
4

Check the couscous as it steams, fluffing and sprinkling with water occasionally. Serve the couscous on a platter, pour the broth over it, and arrange the vegetables and lamb in the center. Enjoy!