How to 🇩🇿make couscous(Algerian couscous, recipe from the capital )🇩🇿كسكس جزايري عاصمي

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 broth by adding 4 tablespoons of oil, 2 teaspoons of salt, half teaspoon of black pepper, half teaspoon of cinnamon, and 3 chopped onions to the pressure cooker.

Add lamb to the cooker and cook on medium-high heat until the lamb is golden and absorbs the seasoning.

Wash and cut vegetables into medium sizes, setting squash aside after cutting it in half and making a design with a fork.

Add hot water to the lamb and cook for about 45 minutes in the pressure cooker.

Place couscous in a larger plate, add oil, and mix well to coat the grains.

Mix 1 cup of water with 2 teaspoons of salt and wet the couscous little by little, mixing well.

Let the couscous rest for about 10 minutes to absorb the water.

Steam the couscous by placing it on top of a strainer, sealing it with foil or newspaper, and steaming for about 20 minutes.

After steaming, flip the couscous onto a big plate and let it rest for 10 minutes.

Add a second batch of oil to the couscous and mix well.

Add a second batch of water, mixing it in and letting the couscous rest again for 10 minutes.

Steam the couscous again for 15-20 minutes.

Take the lamb out of the pressure cooker and cook the vegetables in a strainer for about 15 minutes.

After steaming the couscous twice, add butter to separate the grains.

Serve the couscous hot, arranging meat and vegetables on top, and sprinkle with cinnamon.

Cooking Techniques

Equipment Needed

Spice Level: