Algerian Royal Couscous with Lamb and Confit Vegetables
Let me tell you about my Algerian royal couscous, a festive dish that brings the whole family together around the table. Imagine tender lamb pieces, vegetables confit in a flavorful broth with sweet spices, and light fluffy semolina. This iconic dish is served on big occasions – weddings, religious holidays, or simple gatherings with friends. You might wonder what's the difference between Algerian and Moroccan couscous? In Algeria, we often prefer more varied vegetables and sometimes finer semolina, while the broth is generously perfumed with cilantro and parsley. Take the time to prepare it, because the secret of royal couscous lies in the slow cooking and the love you put into it. Your guests will be amazed by this authentic taste journey!
Ingredients
- leg of lamb cut into pieces1.5 kg
- medium couscous semolina1 kg
- sliced onions3
- fresh grated tomatoes4
- carrots cut into chunks6
- turnips4
- zucchinis3
- soaked chickpeas250 g
- olive oil100 ml
- clarified butter (smen)2 tablespoons
- ras el hanout1 tablespoon
- sweet paprika1 teaspoon
- turmeric1 teaspoon
- cinnamon stick1
- bunch of fresh cilantro and parsley1
- whole sweet chili pepper1 (optional)
- salt and black pepperto taste
Instructions
- 1
Preliminary steps: Fluff the semolina, drizzle with a little olive oil and salted water, then steam it in the top of a couscoussier for 20 minutes after the water boils. Pour into a large dish, fluff with a fork and repeat a second time.
- 2
In the bottom part of the couscoussier, heat the olive oil and brown the lamb pieces on all sides with the sliced onions. Add the grated tomatoes, ras el hanout, paprika, turmeric, cinnamon and chili. Let simmer for 5 minutes.
- 3
Cover with hot water to just cover, add the soaked chickpeas and the bunch of cilantro and parsley. Season with salt and pepper and cook covered for 1 hour.
- 4
Then add the carrots and turnips. Continue cooking for 30 minutes. Finally add the zucchinis and smen. Taste and adjust the seasoning. Let cook for another 15 minutes until the vegetables are tender.
- 5
Meanwhile, retrieve the cooked semolina in a large dish, fluff and drizzle with a bit of broth. Shape into a mound and arrange the vegetables and meat harmoniously on top.
- 6
Serve the royal couscous hot, accompanied by the broth in a tureen and harissa for those who like spice.
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