Algerian Stew for Couscous
Dive into the comforting flavors of North Africa with this hearty Algerian Stew for Couscous—a vibrant, aromatic dish that’s perfect for a satisfying family meal. Built around tender, slow-cooked bone-in lamb or beef, this stew is brimming with colorful vegetables like carrots, zucchini, turnips, and potatoes, along with protein-packed chickpeas. A rich medley of spices, including cinnamon, turmeric, cumin, and paprika, infuses every bite with warmth and complexity, while a hint of optional harissa paste adds a delightful kick. Simmered to perfection and served over fluffy couscous, this one-pot marvel is both nourishing and deeply flavorful. Garnished with fresh parsley, it’s a stunning centerpiece for dinner, promising authenticity and comfort in every mouthful. Perfect for lovers of Mediterranean and North African cuisine, this recipe is a must-try for fans of wholesome, spice-laden stews.
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Recipe Information
Ingredients
- 1 pound bone-in lamb or beef
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 medium carrots, peeled and cut into chunks
- 2 medium zucchini, cut into chunks
- 1 medium turnip, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- 1 cup chickpeas, canned and drained
- 2 medium tomatoes, diced
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon harissa paste (optional)
- 6 cups water or vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 2 cups couscous
- 2.5 cups hot water for couscous
- 1 tablespoon butter (optional for couscous)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until softened, about 3-5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the bone-in lamb or beef pieces and brown on all sides, about 5-7 minutes.
Stir in the tomato paste and diced tomatoes. Cook for 2-3 minutes.
Add the ground cinnamon, turmeric, cumin, paprika, thyme, and optional harissa paste. Stir to coat the meat in the spices.
Pour in the water or vegetable stock and bring the mixture to a boil. Reduce the heat to low and cover the pot. Simmer for 45 minutes.
Add the carrots, turnip, zucchini, potatoes, chickpeas, salt, and black pepper to the pot. Stir gently and continue simmering for another 30-40 minutes until the vegetables and meat are tender.
Meanwhile, prepare the couscous. Place the couscous in a large bowl and pour the hot water over it. Cover the bowl and let it sit for 5 minutes.
Fluff the couscous with a fork and mix in butter if desired.
Once the stew is ready, check for seasoning and adjust with additional salt or spices if needed.
Serve the stew over a bed of fluffy couscous and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.9 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1286 mg | 27% | |
*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.
