Steamed semolina grains served with a meat-and-vegetable stew. It is Algeria's national dish and is served on Fridays.
History
Couscous is Berber in origin and some 800 years old in written record. In 2020 UNESCO recognised couscous as heritage jointly for Algeria, Mauritania, Morocco and Tunisia.
Ingredients
- Durum semolina
- Lamb or chicken
- Carrot
- Turnip
- Courgette
- Chickpeas
- Tomato
- Ras el hanout
How it's made
- Moisten semolina and rub with oil
- Steam it three times in a couscoussier over the stew
- Cook meat and vegetables with spices below
- Fluff the grains with butter
- Serve with the stew and broth ladled over
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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