Description
This traditional Algerian Couscous with 7 Vegetables is a hearty, comforting dish featuring fluffy couscous served with tender lamb or beef, chickpeas, and a colorful mix of seven vegetables simmered in a fragrant tomato-based broth. Perfect for family gatherings and special occasions, this dish offers a rich blend of spices and textures that highlight North African cuisine.
Ingredients
Couscous
- 2 cups medium couscous
- 2 tablespoons olive oil
- 1 tablespoon butter
- Water, as needed
Stew
- 1½ pounds lamb or beef, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- Salt and black pepper, to taste
- 6 cups beef broth or water
- 1 cup cooked chickpeas
- 2 carrots
- 2 zucchini
- 2 turnips
- 2 potatoes
- 1 sweet potato
- 1 small cabbage wedge
- 1 tomato, halved
- Fresh cilantro, chopped for garnish
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium-high heat and brown the lamb or beef chunks evenly on all sides, locking in flavor.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot and cook until they become soft and translucent, which will develop the stew’s base flavor.
- Add Spices and Tomato Paste: Stir in the tomato paste along with ground cumin, paprika, ground coriander, turmeric, salt, and black pepper, coating the meat and onions to release their aromas.
- Add Broth and Boil: Pour in the beef broth or water and bring the mixture to a boil, preparing it for simmering the vegetables and meat.
- Simmer Root Vegetables: Add the carrots, turnips, potatoes, and sweet potato to the pot. Reduce heat and simmer uncovered for 30 minutes to allow the root vegetables and meat to start softening.
- Cook Remaining Vegetables and Chickpeas: Add the zucchini, cabbage wedge, halved tomato, and cooked chickpeas to the pot. Continue simmering for an additional 20–25 minutes until all vegetables are tender and flavors meld together.
- Prepare Couscous: While the stew simmers, steam the couscous according to package directions or traditional method, adding olive oil and butter between steamings to keep it fluffy and flavorful.
- Serve: Fluff the couscous and plate it, topping with the meat, vegetables, and ladle plenty of the fragrant broth over it. Garnish with freshly chopped cilantro for brightness.
Notes
- Harissa can be served on the side for an optional spicy kick.
- Lamb is the traditional protein choice, but beef or chicken are great alternatives.
- This dish tastes even better the next day, as flavors deepen upon resting.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Algerian
