Description
This traditional Algerian Couscous with 7 Vegetables is a hearty and comforting main course featuring fluffy couscous served with tender chunks of lamb or beef, chickpeas, and a vibrant mix of seven vegetables gently simmered in a fragrant, spiced tomato-based broth. Perfect for family gatherings and special occasions, this dish combines rich flavors and nutritious ingredients for a classic North African experience.
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
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium-high heat and brown the lamb or beef chunks until evenly seared on all sides. This locks in flavor and develops a rich base for the stew.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and cook until softened and fragrant, about 5 minutes, stirring occasionally to prevent burning.
- Add Tomato Paste and Spices: Stir in the tomato paste, ground cumin, paprika, ground coriander, turmeric, salt, and black pepper. Cook for 2-3 minutes to incorporate the spices and deepen the flavor.
- Add Broth and Bring to Boil: Pour in the beef broth or water, increase the heat to bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
- Simmer Root Vegetables: Add the carrots, turnips, potatoes, and sweet potato to the pot. Cover and let simmer for 30 minutes until these vegetables begin to soften.
- Add Remaining Vegetables and Chickpeas: Stir in the zucchini, cabbage wedge, halved tomato, and cooked chickpeas. Continue simmering for another 20 to 25 minutes, or until all vegetables are tender and the flavors meld together.
- Prepare Couscous: Meanwhile, steam the couscous according to package directions or your preferred method. If using a traditional steaming method, add olive oil and butter between steaming sessions to keep the grains fluffy and flavorful.
- Serve: Fluff the couscous with a fork and plate it. Spoon the meat, vegetables, and plenty of hot broth over the couscous. Garnish generously with freshly chopped cilantro for a bright finish.
Notes
- Serve harissa on the side to add extra heat and depth of flavor.
- Lamb is the traditional meat choice, but beef or chicken can be substituted depending on preference.
- Leftovers develop even richer flavors and taste better the next day.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Algerian
