Authentic Algerian Couscous with Lamb and Vegetables
Experience the rich culinary heritage of North Africa with this Authentic Algerian Couscous dish, featuring tender lamb chops and a vibrant array of vegetables. Traditionally known as Ta'am bil marga hamra, this recipe highlights the unique process of steaming couscous rather than soaking, producing a light, fluffy texture that perfectly absorbs the savory stew. Often served during family gatherings and special occasions, this dish embodies the essence of hospitality and culture, offering a deliciously spicy kick from the optional green chili pepper. Gather around the table to enjoy this hearty meal, where each serving showcases the tender meat, colorful vegetables, and the flavorful broth, creating an unforgettable dining experience.
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
Lamb chops or skinless chicken pieces
8 (on bone but skin & fat free if possible)
Large onion
1 (finely chopped)
Garlic cloves
3 (minced)
Medium carrots
2 (peeled and chopped)
Medium courgettes (zucchini)
2 (chopped)
Large potatoes
2 (peeled and cut into quarters)
Swede or turnip
1/4 (peeled and roughly chopped)
Parsnip
1 (peeled and chopped)
Celery (or khorchef)
2-3 stalks (chopped)
Chickpeas
1 cup (drained)
Ras el hanout spice mix
2 teaspoons (as needed)
Salt & pepper
to taste
Dried mint
1 pinch
Sunflower oil or vegetable oil
1/2 tablespoon
Tinned plum tomato
1 cup (liquidised)
Water
1.5 liters
Large green chili pepper (optional)
1
Medium couscous
500 g
Ghee (smen)
1 tablespoon
Margarine
1.5 tablespoons
Water
1 glass
Olive oil
as needed
Instructions
1
Start by finely chopping the onion and mincing the garlic. Heat a large heavy-bottomed pan or pressure cooker over medium heat. Add a splash of olive oil, followed by the lamb or chicken pieces and the ras el hanout spice mix. Sauté gently until the meat is sealed and begins to brown.
2
While the meat is searing, prepare the vegetables. Chop the carrots, parsnip, and courgettes into sixths; cut the potatoes into quarters; and roughly chop the swede. Slice the celery (or khorchef) into similar sizes. Remember to peel the carrots, potatoes, parsnip, and swede before chopping.
3
Once the meat is browned, add the prepared vegetables to the pot. Pour in 1 liter of water and season with salt and pepper. If using the green chili, add it at this stage. Increase the heat to bring the mixture to a simmer. If cooking in a regular pot, cover and cook for 40 minutes. If using a pressure cooker, secure the lid and cook for approximately 20 minutes.
4
After the meat and vegetables have cooked, stir in the liquidized tomatoes, drained chickpeas, and a pinch of dried mint. Add an additional 0.5 liters of water to achieve a stew-like consistency. Cook for another 30 minutes in a regular pot or for about 25 minutes in the pressure cooker on medium-high heat.
5
While the stew is simmering, prepare the couscous. Place 500 grams of medium couscous in a large bowl (a gas'a if available). Remove any debris, then sprinkle approximately 50 ml of water and a teaspoon of salt over the couscous. Rub the couscous with half a teaspoon of oil to prevent clumping.
6
Transfer the couscous to a couscousier or steamer and steam until you first notice steam escaping (about 10 minutes). Carefully remove the couscous and transfer back to the gas'a. Use your hands to fluff the couscous, continually wetting them with cold water to avoid burns.
7
Return the couscous to the steamer for two additional rounds of steaming and fluffing, ensuring it's light and airy each time.
8
After the final steaming, place the couscous back in the gas'a and incorporate a tablespoon of ghee or smen along with two teaspoons of margarine, adjusting salt to taste.
9
To serve, present the couscous in the gas'a with the stew poured over the top, placing one piece of meat or chicken for each guest. Garnish with the colorful vegetables and offer the optional chili on the side for those who appreciate spice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Algerian Couscous?
Authentic Algerian Couscous, traditionally known as Ta'am bil marga hamra, is a hearty North African dish featuring steamed couscous served with a savory lamb and vegetable stew.
What is the traditional name for this recipe?
The traditional name for this dish is Ta'am bil marga hamra.
What makes the texture of this couscous unique?
The couscous is steamed multiple times rather than soaked, which creates a light and fluffy texture that perfectly absorbs the broth.
Which meats can be used in this dish?
This recipe can be prepared using either lamb chops or skinless chicken pieces on the bone.
What are the primary vegetables included in the stew?
The stew features carrots, courgettes, potatoes, swede or turnip, parsnip, and celery.
What is Ras el hanout?
Ras el hanout is a complex North African spice mix used to season the meat and vegetables in this dish.
How long does it take to cook the stew in a pressure cooker?
In a pressure cooker, the first stage takes about 20 minutes and the second stage takes approximately 25 minutes.
How long does the stew take in a regular pot?
In a standard pot, the meat and vegetables simmer for 40 minutes initially, followed by another 30 minutes after adding tomatoes and chickpeas.
What is a gas'a?
A gas'a is a large traditional bowl used for prepping, fluffing, and serving the couscous.
How many times should the couscous be steamed?
The couscous should be steamed and fluffed for a total of three rounds to ensure the best consistency.
How do you prevent the couscous from clumping?
Rubbing the grains with a small amount of oil and sprinkling them with water before steaming helps prevent clumping.
What is smen?
Smen is a traditional clarified butter or ghee used to flavor and enrich the couscous after the final steaming.
Can I make this dish spicy?
Yes, you can add a large green chili pepper to the stew for a deliciously spicy kick.
What type of tomatoes are used in the broth?
The recipe calls for liquidized tinned plum tomatoes to create the base of the red stew.
When are the chickpeas added?
Drained chickpeas are added during the second stage of cooking, along with the tomatoes and dried mint.
How should the potatoes be prepared?
Potatoes should be peeled and cut into quarters before being added to the pot.
What is khorchef?
Khorchef is the North African term for cardoons, which can be used as a traditional substitute for celery.
How do you handle the hot couscous while fluffing?
It is recommended to continually wet your hands with cold water to avoid burns while fluffing the hot grains by hand.
What type of couscous is recommended?
Medium-grain couscous is the preferred type for this authentic Algerian recipe.
What is the role of dried mint in the recipe?
A pinch of dried mint is added to the stew to provide a subtle aromatic finish to the sauce.
How much water is required for the stew?
A total of 1.5 liters of water is used to cook the meat and vegetables into a flavorful broth.
What fats are added to the couscous grains at the end?
Ghee (smen) and margarine are incorporated into the couscous after the final steaming round.
How is the dish traditionally served?
The couscous is placed in a large bowl with the stew poured over the top, garnished with the meat and colorful vegetables.
Should the meat be browned?
Yes, the lamb or chicken should be sautéed with onions, garlic, and spices until it is sealed and begins to brown.
What is the purpose of adding oil to the grains initially?
A small amount of oil is used to coat the grains to ensure they remain separate and light during the steaming process.
How are the carrots and parsnips chopped?
After peeling, the carrots and parsnips are typically chopped into sixths to ensure they cook evenly.
Is this dish suitable for special occasions?
Yes, this dish is a staple for family gatherings and cultural celebrations, symbolizing hospitality.
Can I use skinless chicken instead of lamb?
Yes, skinless chicken pieces are a common and delicious alternative to lamb in this recipe.
How much couscous is used for this recipe?
The recipe calls for 500 grams of medium couscous.
When do you add the garlic?
Mince the garlic and add it at the very beginning when sautéing the onion and meat.