Algerian Couscous
Immerse yourself in the vibrant flavors of North Africa with this authentic Algerian Couscous recipe! Featuring fluffy, golden couscous grains paired with tender vegetables, succulent chunks of chicken or lamb (optional), and a rich, aromatic broth infused with ras el hanout, turmeric, and paprika, this dish is a comforting classic. Hearty additions like chickpeas, carrots, zucchini, and potatoes make it a wholesome and satisfying meal that's perfect for family gatherings. Finished with a garnish of fresh parsley and served with extra broth on the side, this recipe channels the essence of Algerian cuisine. Easy to prepare yet bursting with layers of flavor, this one-pot meal is a crowd-pleaser that will transport your taste buds to the heart of North Africa.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g couscous
- 3 tbsp olive oil
- 500 g chicken pieces or lamb (optional)
- 1 large onion
- 3 medium carrots
- 2 medium zucchini
- 1 large turnip
- 3 medium potatoes
- 3 ripe tomatoes
- 1 cup (cooked or canned) chickpeas
- 2 tbsp tomato paste
- 2 tsp ras el hanout (North African spice blend)
- 1 tsp ground turmeric
- 1 tsp paprika
- 2 tsp salt
- 1 tsp black pepper
- 6 cups water or chicken stock
- 2 tbsp fresh parsley (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium heat. If using meat, add it to the pot and brown on all sides. Remove the meat and set it aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced tomatoes, tomato paste, ras el hanout, turmeric, paprika, salt, and pepper. Stir well and cook for 5 more minutes until the spices are aromatic.
Pour in the water or chicken stock. If using meat, return it to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
While the pot is simmering, prepare the vegetables. Peel the carrots, turnip, and potatoes, and cut them into large chunks. Slice the zucchinis into thick rounds.
Add the carrots, turnip, and potatoes to the pot. Simmer for 15 minutes, then add the zucchini and chickpeas. Continue cooking until all the vegetables are tender, about 20 more minutes.
Prepare the couscous by placing it in a large bowl. Drizzle with 1 tablespoon of olive oil and mix well to coat the grains. Slowly add 2 cups of boiling water while fluffing with a fork. Cover and let it steam for 5 minutes, then fluff again.
Remove the meat and vegetables from the pot and arrange them on a large serving platter. Place the couscous on a separate platter or around the vegetables.
Ladle some of the cooking broth over the couscous for added flavor. Garnish with freshly chopped parsley before serving.
Serve hot, with additional broth in a bowl on the side for individual serving preferences.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 10146 mg | 441% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 78.8 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 580 mg | 45% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 8358 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
