Algeria Couscous
This recipe was kindly contributed by Smaїl Chergui, African Union Commissioner for Peace and Security.
- 2 tbsp. olive oil
- 500 -750 g lamb pieces (on the bone)
- 1 medium onion (finely chopped)
- 1 tsp. ras el hanout spice mix
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. salt
- 0.5 tsp. ground cinnamon
- black pepper to taste
- dash of harissa paste
- 1 l water
- 2 carrots (cut in half lengthwise)
- 2 celery stalks (cut to the same length as the carrots)
- 2 courgettes (cut into quarters)
- approx. 200 g cooked chickpeas
- For steaming the couscous:
- 250 g fine couscous (not instant)
- 1 tbsp. extra virgin olive oil
- approx. 400 ml water
- pinch of salt
- 1 tbsp. unsalted butter
Warm the olive oil in the base pot of a “couscoussier”. Add the meat and brown for about 10 mins. Remove the meat from the pot and set aside. Reduce the heat. In the same pot, cook the onion until soft. Return the meat to the pot along with the spices and seasoning and cook for another few mins. Add the water, increase the heat and bring to a boil, then reduce to a simmer and cover. Allow to cook for 40 mins before adding the vegetables, then cook for another 20 mins. In the meantime, prepare the couscous. Place the couscous in a large bowl, and stir in 0.5 tbsp. of olive oil followed by a small amount of water. Grease the steaming pot with some olive oil and add the couscous. Cover and steam for 10 mins. Place the couscous back into the bowl. Separate the grains, add a pinch of salt, and a small amount of water. Repeat the steaming process for a further 10 mins.
Add the chickpeas to the stew and steam the couscous a third time, adding water once again. Then, stir the remaining olive oil and the butter into the couscous, place in a shallow serving dish, decorate with the stewed vegetables and the meat, and cover with the sauce.
Warm the olive oil in the base pot of a “couscoussier”. Add the meat and brown for about 10 mins.
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