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Algerian Couscous

Dinner 🍽️Lunch 🥪 Moroccan

Algerian Couscous pairs tender mutton and chicken with hearty root vegetables simmered in warm spices like ras el hanout, turmeric, and cumin. Served over fluffy couscous with a spoonful of harissa, it’s aromatic, gently spicy, and richly savory—perfect for a generous family meal or festive gathering.

  • Prep30 min
  • Cook1 hr 7 min
  • Serves10
  • DifficultyMedium
Algerian Couscous
  1. 1

    Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Season the mutton chops and chicken drumsticks with salt and pepper; in batches, cook them with the onions in the hot oil until browned, about 2 minutes per side. Transfer everything to a large plate.

  2. 2

    Scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Return the mutton chops and chicken to the pot. Pour in enough water to cover; add the turmeric, cumin, and coriander. Cover and bring to a boil. Reduce the heat to medium; simmer for 20 minutes.

  3. 3

    Stir the potatoes, turnips, and carrots into the pot. Simmer, covered, until the vegetables begin to soften, about 10 minutes. Mix in the tomato paste and ras el hanout; cook for 10 minutes. Stir in the chickpeas, zucchini, and cilantro; continue cooking, covered, until the zucchini is tender, about 5 minutes.

  4. 4

    Bring 3 cups of water to a boil in a saucepan; remove from the heat and stir in the couscous and butter. Cover the saucepan and let it stand until the water is fully absorbed, 5 to 10 minutes. Fluff the couscous with a fork and stir in 1 tablespoon of olive oil. Transfer to a serving dish.

  5. 5

    Ladle 2 scoops of the cooking liquid into a bowl; stir in the harissa until smooth.

  6. 6

    Scoop the vegetables onto a serving plate. Scoop the mutton and chicken onto a separate plate. Serve with the couscous, the harissa sauce, and the remaining cooking liquid in the pot.

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