Algerian Couscous with Steamed Vegetables called Amekfoul or Amekhlout in Kabyle

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner, while beef can be more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and quicker to cook.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more concentrated and last longer.

Prepare cooked couscous and set aside.

In a steamer, layer the onion, green beans, green peas, mixed vegetables, and potatoes.

Season the top with salt and add jalapeno pepper if desired.

Cover with a lid and steam for about 30 minutes.

In a large dish, mix the steamed vegetables with a wooden spoon.

If the couscous was made ahead of time, warm it up and steam it on top of the vegetables for the last 10 minutes.

Mix well and add olive oil to your liking.

Garnish with boiled eggs and serve with buttermilk and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary