Algerian Royal Couscous with Chicken and Caramelized Vegetables
Let yourself be captivated by this Algerian royal couscous, a festive dish that brings the whole family together around generous and comforting flavors. The semolina, steamed, becomes light and fragrant, while the tender chicken and caramelized vegetables absorb the gentle spices like ras el hanout and saffron. This iconic Algerian dish differs from Moroccan couscous by its less red, often more lemony sauce, and the generous use of chickpeas. Wondering which spices are typical of Algerian cuisine? Ras el hanout, cumin, paprika, and sometimes cilantro are essential. Preparing this couscous is like offering a sensory journey to the heart of traditions, where each bite tells the story of a rich culinary heritage.
Ingredients
- Medium durum wheat semolina500 g
- Chicken (thighs or drumsticks)1 kg
- Onions3
- Carrots4
- Zucchinis3
- Chickpeas (soaked or canned)250 g
- Fresh tomatoes4
- Tomato paste2 tablespoons
- Ras el hanout2 teaspoons
- Cumin1 teaspoon
- Sweet paprika1 teaspoon
- Saffron (or turmeric)1 pinch
- Olive oil4 tablespoons
- Butter (or oil)2 tablespoons
- Salt and pepperto taste
Nutrition
Instructions
- 1
Wash and cut the vegetables into large chunks. Soak the chickpeas if needed.
- 2
In a large couscoussier, brown the sliced onions in olive oil. Add the chicken and brown on all sides.
- 3
Add the peeled and chopped tomatoes, tomato paste, spices (ras el hanout, cumin, paprika, saffron), salt and pepper. Pour in 1.5 liters of water and bring to a boil.
- 4
Add the carrots and chickpeas, then place the semolina in the top part of the couscoussier (after lightly moistening and rolling it). Close and steam for 20 minutes.
- 5
Open, pour the semolina into a large dish, sprinkle with salted water, and fluff with a fork. Add the butter, mix, then return to the couscoussier. Add the zucchinis to the sauce and continue cooking for another 20 minutes.
- 6
Mound the semolina on a platter, arrange the chicken and vegetables on top, and drizzle with sauce. Serve hot.
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