Authentic Algerian Couscous: A Culinary Journey
Algerian couscous is a cherished traditional dish, deeply rooted in the country’s culture and cuisine. This staple food, often referred to as ‘Seksu’ or ‘Kuskusu’, is typically enjoyed during special occasions and family gatherings. The beauty of couscous lies in its versatility, where it can be customized with a variety of proteins, vegetables, and spices to create a comforting and flavorful meal.
Ingredients:
- 2 cups of medium-grain couscous
- 1 lb lamb, chicken, or beef, cut into chunks
- 1 large onion, chopped
- 4 carrots, peeled and sliced
- 2 zucchini, sliced into half-moons
- 1 can of chickpeas, drained
- 1 cup of butternut squash or pumpkin, cubed
- 4 ripe tomatoes, peeled and chopped
- 2-3 tablespoons olive oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- Salt and pepper to taste
- A pinch of saffron threads (optional)
- 2 tablespoons of fresh cilantro or parsley, chopped
Instructions:
- Begin by rinsing the couscous under cold water, then set aside to drain.
- In a large pot, heat the olive oil over medium-high heat. Add the meat and sear on all sides until browned. Remove the meat and set aside.
- In the same pot, add the chopped onion and cook until translucent.
- Add the tomatoes and cook for a few minutes until they begin to break down. Then, return the meat to the pot.
- Season with cumin, coriander, cinnamon, ginger, turmeric, salt, and pepper. Add the saffron threads if using. Stir well to coat the meat and onions with the spices.
- Pour in the broth and bring to a boil. Reduce the heat to low, cover, and let simmer for about 30 minutes.
- Add the carrots, zucchini, butternut squash, and chickpeas to the pot. Continue to simmer for another 20 minutes, or until the vegetables are tender and the meat is cooked through.
- While the stew is simmering, prepare the couscous. Follow the instructions on the couscous package, or use a traditional couscous steamer (also known as a couscoussier) if you have one.
- Fluff the prepared couscous with a fork and transfer it to a serving dish.
- Once the stew is cooked, adjust the seasoning as needed and sprinkle with chopped cilantro or parsley.
- Top the couscous with the meat and vegetables, spooning some of the broth over the top.
- Serve the Algerian couscous hot, allowing guests to mix the ingredients as they prefer.
Congratulations! You’ve just taken a trip to Algeria through its flavors. Enjoy the rich and aromatic taste of authentic Algerian couscous, a dish that’s sure to warm hearts and satisfy palates.