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Algerian Couscous
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Prep Time:
30 minutes
Cook Time:
67 minutes
Total Time:
102 minutes
Spicy Algerian stew with mutton, chicken, root vegetables, and Ras el Hanout served over fluffy couscous.
Ingredients:
  • 0.25 cup olive oil, or more as needed, divided
  • 8 mutton chops, fat removed
  • 4 chicken drumsticks
  • 1 pinch salt and ground black pepper to taste
  • 3 onions, quartered
  • water to cover
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 3 potatoes, cut into chunks
  • 3 turnips, cut into chunks
  • 3 carrots, sliced lengthwise and cut into chunks
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons ras el hanout
  • 1 (7 ounce) can chickpeas, drained
  • 2 zucchini, sliced lengthwise and cut into chunks
  • 5 sprigs cilantro, chopped
  • 3 cups water
  • 2 cups couscous
  • 1 tablespoon butter
  • 3 tablespoons harissa
Instructions:
  • In a large pot, heat 3 tablespoons of olive oil over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper, then brown them in batches with onions in the hot oil for about 2 minutes per side. Transfer to a large plate.
  • Using a wooden spoon, release the browned bits from the bottom of the pot. Place the mutton chops and chicken back into the pot. Pour in enough water to cover the meat; add turmeric, cumin, and coriander. Cover and bring to a boil, then simmer on medium heat for 20 minutes.
  • Add potatoes, turnips, and carrots to the pot and simmer, covered, until vegetables begin to soften, approximately 10 minutes. Incorporate tomato paste and ras el hanout, and cook for an additional 10 minutes. Gently mix in chickpeas, zucchini, and cilantro, and keep cooking, covered, until the zucchini is tender, around 5 minutes.
  • In a saucepan, boil 3 cups of water. Remove from heat and mix in couscous and butter. Cover and let it sit until the water is fully absorbed, for 5 to 10 minutes. Fluff the couscous with a fork, then stir in 1 tablespoon of olive oil. Serve in a dish.
  • Transfer 2 scoops of cooking liquid into a bowl and whisk in harissa until mixture is smooth.
  • Arrange vegetables beautifully on a serving plate, then portion out mutton and chicken onto a separate plate. Serve all with couscous, harissa sauce, and the flavorful cooking liquid from the pot.

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