Learn how to cook the Algerian Couscous

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and often less expensive than lamb.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper than dried chickpeas.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs add flavor without extra calories.

Prepare the vegetables: carrots, courgette, big onions, potatoes, and pumpkin. You can also use beef, lamb, or chicken. Ask your butcher for the best meat for couscous.

For those who don't like meat, you can just use vegetables.

Prepare small raisins and chickpeas.

Gather your tools: a couscous pot and a pan.

In a cooking pot, add the chopped onions and the meat. Mix everything with a spoon.

Add the vegetables and then add water until the pot is full. Close the cooking pot.

Wait for 30 to 40 minutes for the sauce to cook.

For the couscous, use light couscous, not medium or big. Pour it into a large plate and add water. Mix with your hands until it is not wet.

Prepare the couscous pot with water and place the couscous in it. Close it and let it steam for 20 minutes.

After 20 minutes, prepare the sweet part by putting small raisins into a pan with the couscous sauce. Add three cups of flake raisins and a cup of sugar and a pinch of salt after 20 minutes.

For the couscous, take it out and put it back into the large plate. Add a little water and salt, mixing with a fork.

Put the couscous back into the couscous pot for another 20 minutes.

After 30 to 40 minutes for the sauce, and 20 minutes for the couscous, you are ready to serve.

Prepare the traditional dish by mixing one cup of butter with the couscous, then add the vegetables, meat, chickpeas, and raisins in the middle. Pour the sauce over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary