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Algerian Couscous with Seven Vegetables and Tender Meat Recipe

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3.9 from 58 reviews

  • Author: Sara
  • Total Time: 2 hours
  • Yield: 6 servings
  • Diet: High Protein

Description

This traditional Algerian Couscous with 7 Vegetables is a hearty, comforting main dish featuring fluffy couscous served with tender lamb or beef, chickpeas, and a vibrant mix of seven vegetables simmered in a fragrant tomato-based broth. Perfect for family gatherings and special occasions, this recipe brings together robust North African flavors and wholesome ingredients.

Ingredients

Couscous

  • 2 cups medium couscous
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Water, as needed for steaming

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, peeled and cut
  • 2 zucchini, sliced
  • 2 turnips, peeled and cut
  • 2 potatoes, peeled and cut
  • 1 sweet potato, peeled and cut
  • 1 small cabbage wedge, chopped
  • 1 tomato, halved
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the lamb or beef chunks and brown on all sides until nicely seared, about 5-7 minutes.
  2. Sauté aromatics: Add the chopped onion and minced garlic to the pot with the browned meat. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
  3. Add tomato paste and spices: Stir in the tomato paste, ground cumin, paprika, ground coriander, turmeric, salt, and black pepper. Cook for 1-2 minutes to let the spices bloom and coat the meat evenly.
  4. Add broth and bring to boil: Pour in the beef broth or water, stirring to combine. Increase heat and bring the mixture to a rolling boil.
  5. Simmer hard vegetables: Add the carrots, turnips, potatoes, and sweet potato to the pot. Reduce heat to low, cover, and simmer gently for 30 minutes until these vegetables begin to soften.
  6. Add remaining vegetables and chickpeas: Stir in the zucchini, chopped cabbage, halved tomato, and cooked chickpeas. Continue simmering uncovered for another 20-25 minutes until all vegetables are tender and flavors meld.
  7. Prepare couscous: While the stew simmers, steam the couscous according to package instructions or traditional method. Between steaming sessions, fluff with a fork and mix in olive oil and butter to keep grains light and flavorful.
  8. Serve: Spoon the fluffy couscous onto serving plates or a large communal dish. Top generously with the meat, vegetables, and ladle plenty of the flavorful broth over. Garnish with fresh chopped cilantro before serving.

Notes

  • Harissa served on the side adds a spicy heat and complements the flavors wonderfully.
  • Lamb is the traditional meat choice, but beef or chicken can also be used depending on preference.
  • This dish tastes even better the next day, as the flavors develop overnight.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Algerian

Find it online: https://sarasplate.com/algerian-couscous-with-seven-vegetables-and-tender-meat-recipe/