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  • Writer's pictureAngela, Digital Chef, Africa Analyst

Coucous - Algerian

Recipe name: Algerian couscous

Subtitle: semolina balls

Culture: Algeria

Preparation time:1 hour

Recipe story:

Couscous is simply a dish of steamed ballssemolina served with stew spooned on top. It is a popular North African dish.


· 8 ½ ounces medium grain couscous

· 2 tablespoon of olive oil

· 1 teaspoon of kosher salt

· 1 teaspoon smen, ghee or butter

For the vegetables

· 1 tablespoon olive oil

· 2 onions chopped

· 1 bay leaf

· 3 carrots cut into large chunks

· 2 zucchinis cut into large chunks

· 8 ounces of fresh green beans

· 1 cup canned or cooked chickpeas

· 2 tablespoon tomato passata or puree

· 2 cups of water

· 1 teaspoon of black pepper

· 2 teaspoons of paprika

· 1 teaspoon of nutmeg

· Kosher salt to taste.


  1. In the bottom of the pot of the couscoussier, heat the oil and add onion, salt and bay leaf. Sauté until the onion is slightly browned, 5-6 minutes.

  2. Add the rest of the vegetables, tomato passata, water and spices. Lower the flame, and add steamer with the lid, letting it heat up for a few minutes.

  3. While the vegetables are cooking, place the couscous in a colander and run under warm water. Transfer the couscous to a bowl and mix with salt and olive oil.

  4. Transfer to the couscoussier steamer and place the lid on.

  5. Let it steam for about 10 minutes.

  6. Return the couscous to the same bowl, add the smen or butter, separate all grains and return to the couscoussier. Let it steam for another 5 minutes.

  7. Place the couscous on a large platter and top with sauce. Ready!

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