Couscous Algérien (Algerian Couscous with Lamb and Seven Vegetables) (سكسك يرئازج)
The Quirky Foodster Team
Ingredients
- Couscous (medium grain) — 500 g (3 cups)
- Lamb shoulder, cubed — 600 g (1.3 lb)
- Onion, chopped — 150 g (1 medium)
- Carrots, cut into chunks — 200 g (2 medium)
- Turnips, cut into chunks — 200 g (2 medium)
- Zucchini, cut into chunks — 200 g (2 medium)
- Chickpeas, cooked — 150 g (3/4 cup)
- Tomato paste — 30 g (2 tbsp)
- Ground cumin — 3 g (1/2 tsp)
- Vegetable oil — 45 ml (3 tbsp)
- Water — 1.2 L (5 cups)
- Salt — 10 g (2 tsp)
Method
- Brown the lamb with onion in oil in the base of a couscoussier or large pot.
- Add tomato paste, cumin, salt and water; bring to a simmer and cook covered for 40 minutes.
- Add the carrots and turnips and continue simmering for 15 minutes.
- Add the zucchini and chickpeas and simmer a further 15-20 minutes until all vegetables are tender.
- Meanwhile, prepare the couscous: moisten with water and a little oil, then steam over the simmering stew (or according to package instructions) for 15-20 minutes, fluffing between steamings.
- Mound the fluffed couscous on a large platter, top with the lamb and vegetables, and ladle broth generously over the top.
Introduction: Algeria’s iconic Friday dish: fluffy steamed couscous served with tender lamb and a colourful medley of seasonal vegetables in a fragrant broth.
Cultural Background: Couscous is considered Algeria’s national dish and is traditionally prepared for Friday family lunches, weddings and major celebrations, with the vegetables varying by season and region.
Tips: Steaming the couscous directly over the stew infuses it with flavour and aroma. Fluff the couscous with a fork or your hands between steaming stages to keep the grains separate.
Variations: Add raisins to the broth for a touch of sweetness. Include pumpkin or cabbage for additional seasonal vegetables.
Vegetarian/Vegan: For a vegetarian version, omit the lamb and use vegetable stock with extra chickpeas; this is a reasonable and fairly common home adaptation.
Serving Suggestions: Serve as the centrepiece of a Friday family lunch, with harissa on the side for those who like heat.
Storage: Refrigerate couscous and stew separately for up to 3 days.
Reheating: Reheat the stew on the stovetop; steam or microwave the couscous with a splash of water to restore fluffiness.
Nutrition: 520 kcal | Protein 28g | Carbs 58g | Fat 20g
FAQs:
Q: Can I use instant couscous?
A: Yes — prepare according to package instructions, though traditional steaming gives a noticeably fluffier, more flavourful result.
Q: Why is it called ‘seven vegetables’?
A: The name reflects the traditional variety of vegetables used, though the exact seven can vary by household and season.
- Couscous (medium grain) — 500 g (3 cups)
- Lamb shoulder, cubed — 600 g (1.3 lb)
- Onion, chopped — 150 g (1 medium)
- Carrots, cut into chunks — 200 g (2 medium)
- Turnips, cut into chunks — 200 g (2 medium)
- Zucchini, cut into chunks — 200 g (2 medium)
- Chickpeas, cooked — 150 g (3/4 cup)
- Tomato paste — 30 g (2 tbsp)
- Ground cumin — 3 g (1/2 tsp)
- Vegetable oil — 45 ml (3 tbsp)
- Water — 1.2 L (5 cups)
- Salt — 10 g (2 tsp)
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