Traditional North African Couscous the Real Way
Experience the rich and authentic flavors of North Africa with this recipe for Traditional North African Couscous the Real Way. This dish takes you on a culinary journey with its perfectly steamed, airy couscous paired with a hearty, spice-infused stew of tender chicken or lamb, vibrant root vegetables, and chickpeas simmered in a fragrant blend of turmeric, cinnamon, and ginger. The recipe is crafted using a traditional couscoussier for the ultimate texture, though a steamer basket works just as well. Topped with fresh cilantro and optional sweet raisins, this comforting meal is a celebration of wholesome ingredients and bold spices. Perfect for family gatherings or special occasions, this recipe delivers an authentic taste of North African culture in every bite.
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Recipe Information
Ingredients
- 500 g couscous (medium grain)
- 3 tbsp olive oil
- 600 g chicken or lamb
- 1 large onion, finely chopped
- 3 carrots, peeled and halved
- 2 zucchini, quartered
- 3 potatoes, peeled and quartered
- 2 turnips, peeled and halved
- 1 cup chickpeas (cooked or canned)
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp harissa (optional, for spice)
- 2 tsp salt
- 1 tsp black pepper
- 6 cups water or chicken stock
- 2 tbsp fresh cilantro, chopped (for garnish)
- 0.5 cup raisins (optional, for sweetness)
Instructions
Step 1: Preheat a large steamer or couscoussier (a traditional steaming pot for couscous). If you don’t have a couscoussier, use a large pot with a steaming basket.
Step 2: In the base of the couscoussier or a large pot, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Step 3: Add the meat (chicken or lamb) and cook until lightly browned. Stir in turmeric, ginger, cinnamon, paprika, and black pepper. Cook for 1–2 minutes to toast the spices.
Step 4: Mix in the tomato paste, then add the carrots, zucchini, potatoes, turnips, and chickpeas. Pour in 6 cups of water or chicken stock. Bring to a boil, then reduce to a simmer and cover. Allow to cook for 60 minutes, stirring occasionally.
Step 5: While the stew simmers, prepare the couscous. Place the couscous in a large bowl, drizzle with 2 tablespoons of olive oil, and add 1 teaspoon of salt. Toss gently to coat.
Step 6: Gradually sprinkle 1 cup of water over the couscous while fluffing it with your fingers to prevent clumps. Spread the couscous in the steamer basket or colander over the pot of simmering stew. Steam for 15 minutes.
Step 7: Remove the couscous from the steamer. Pour it back into the large bowl, add another 1/2 cup of water, and fluff again. Return it to the steamer for another 15 minutes, or until light and fluffy. Repeat this steaming process a third time for perfect, airy couscous.
Step 8: Check the stew for doneness. The meat should be tender, and the vegetables should be soft but not falling apart. Adjust seasoning with salt, pepper, or a spoonful of harissa for spice.
Step 9: To serve, mound the couscous onto a large platter. Make a well in the center and ladle the meat, vegetables, and broth into it. Garnish with fresh cilantro and optional raisins for sweetness.
Step 10: Serve immediately, allowing each diner to mix the couscous, broth, and toppings to their liking.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 16% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 18.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1189 mg | 25% | |
*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.
