Forktionary

Algerian Couscous Recipe

Discover the rich history and vibrant flavors of Algeria with this authentic Couscous recipe! Influenced by Berber, Arab, European, and Asian culinary traditions, this hearty stew and fluffy couscous is a taste sensation. Learn to create this masterpiece, a true testament to Algeria's diverse heritage.

Prep Time 25 mins
Cook Time 105 mins
Calories 775.6 kcal
Protein 80g
Rating 5.0 (1 Reviews)
Algerian Couscous 72

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Algerian Couscous

  • 1 large eggplant
  • 2 tablespoons olive oil
  • 1 large onion
  • 1 carrot
  • 1 green bell pepper
  • 0 Red Pepper
  • 1 lb boneless, skinless chicken thighs
  • 1 lb lamb shoulder
  • 2.5 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup trimmed green beans
  • 1 (14-ounce) can artichoke hearts
  • 1 (15-ounce) can chickpeas
  • 4 tablespoons unsalted butter
  • 1/2 cup chopped shallots
  • 2 cups chicken broth
  • 2 cups couscous
  • 4 cups water

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How to Make Algerian Couscous

  1. Slice 1 large eggplant crosswise, sprinkle with 1 teaspoon salt, place in a colander, and let drain for 20 minutes.
  2. Rinse eggplant and pat dry.
  3. Heat 2 tablespoons olive oil in a Dutch oven over medium-low heat.
  4. Add 1 large chopped onion, 1 chopped carrot, 1 chopped bell pepper, the drained eggplant, 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), and 1 lb lamb shoulder (cut into 1-inch pieces).
  5. Cover with 4 cups water, bring to a boil, season with 1 teaspoon salt and 1/2 teaspoon black pepper, cover, reduce heat, and simmer for 45 minutes.
  6. Add 1 (28-ounce) can crushed tomatoes and 1 cup trimmed green beans, cover, and simmer for 30 minutes.
  7. Meanwhile, prepare the couscous: melt 4 tablespoons butter in a saucepan over medium-low heat.
  8. Add 1/2 cup chopped shallots and cook until translucent, about 3 minutes.
  9. Add 2 cups chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
  10. Stir in 2 cups couscous, ensuring no clumps form. Cover, remove from heat, and let sit for 10 minutes.
  11. Add 1 (14-ounce) can artichoke hearts (drained) and 1 (15-ounce) can chickpeas (drained) to the stew and heat through.
  12. To serve: pile couscous in the center of a serving platter in a cone shape.
  13. Spoon the stew around the couscous.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

42g

Fat

57g

Carbs

25g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Lamb Recipes Mediterranean African Moroccan

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry African Chicken Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something Meat 4 Hours Or Less From Scratch