Couscous AlgérienLamb and Vegetable Couscous

Name: Couscous Algérien (Lamb and Vegetable Couscous)
Prep time: 35 min
Cook time: 1 h 35 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Algeria
Ingredients: 400 g Couscous; 220 ml Water; 15 ml Extra Virgin Olive Oil; 3 g Salt; 800 g Lamb Shoulder (cut into large chunks); 250 g Chickpeas (rinsed); 200 g Onion (finely chopped); 12 g Garlic (crushed); 60 g Tomato Paste; 6 g Ras el Hanout; 3 g Turmeric Powder; 3 g Ginger Powder; 3 g Cumin Powder; 4 g Paprika; 10 g Salt; 2 g Black Pepper; 25 ml Extra Virgin Olive Oil; 900 ml Meat Stock; 300 ml Water; 200 g Carrot (cut into batons); 250 g Zucchini (cut into batons); 250 g Turnip (cut into wedges)

Couscous Algérien is prepared in many regional forms. This version serves steamed couscous with lamb, chickpeas, carrots, turnips, zucchini, and a spiced broth.

Prep

35m

Cook

1h 35m

Serves

Estimated

Nutrition

Per serving

1401kcal

Calories

70g

Protein

63g

Fat

141g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Couscous

400g
Couscous
220ml
Water
15ml
Extra Virgin Olive Oil
3g
Salt

Stew

800g
Lamb Shoulder (cut into large chunks)
250g
Chickpeas (rinsed)
200g
Onion (finely chopped)
12g
Garlic (crushed)
60g
Tomato Paste
6g
Ras el Hanout
3g
Turmeric Powder
3g
Ginger Powder
3g
Cumin Powder
4g
Paprika
10g
Salt
2g
Black Pepper
25ml
Extra Virgin Olive Oil
900ml
Meat Stock
300ml
Water

Vegetables

200g
Carrot (cut into batons)
250g
Zucchini (cut into batons)
250g
Turnip (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the extra virgin olive oil in a heavy pot over medium heat. Add the onion and cook until soft and lightly golden, then stir in the garlic for a few seconds.
02
Add the lamb shoulder and brown it on several sides. Stir in the tomato paste, ras el hanout, turmeric powder, ginger powder, cumin powder, paprika, salt, and black pepper until the meat is well coated.
03
Pour in the meat stock and water, bring to a gentle boil, then lower the heat. Cover and simmer until the lamb is starting to soften.
04
Add the chickpeas and continue simmering until the broth is flavorful and the lamb is almost tender.
05
Add the carrot and turnip to the pot and cook until nearly tender. Add the zucchini last so it softens without falling apart.
06
Place the couscous in a wide bowl. Sprinkle it with the salt, drizzle with the extra virgin olive oil, and moisten it gradually with the water, rubbing the grains with your fingertips to separate them.
07
Steam the couscous until fluffy and hot, then return it to the bowl and fluff it again so the grains stay light.
08
Serve the couscous on a large platter and spoon over the lamb, vegetables, chickpeas, and enough broth to moisten everything well.

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