Algerian Couscous

algerian couscous


About this recipe

Algeria is located in along the Mediterranean Sea and as such, the cuisine is greatly influence by those of it’s neighboring European countries across the sea.  They are quite proud of their couscous.  In the US we think of couscous as an accompanying side dish, but here it becomes a one-dish meal encompassing many food groups.


Algerian Couscous



  • 1 eggplant
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 1 carrot, peeled and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 pound chicken thighs (4 each) or 1 pound lamb, cut into 2-inch cubes
  • salt
  • fresh ground black pepper
  • 4 tomatoes, seeded and chopped
  • 7 ounces green beans or 7 ounces peas
  • 9 ounces artichoke hearts
  • 15 ounces chickpeas, cooked and drained ( canned are fine)


  • 3 tablespoons unsalted butter
  • 3 shallots, chopped
  • 3 cups chicken stock
  • salt
  • fresh ground black pepper
  • 1 1/2 cups couscous


Slice eggplant crosswise, sprinkle with a little salt, toss in a colander, and let drain for 20 minutes; rinse and pat dry.

Heat oil in a Dutch oven, over medium-low heat; add onions, carrot, peppers, eggplant, chicken or lamb.  Cover with water, bring to a boil, season with salt and pepper, cover, reduce heat and let simmer 45 minutes.  Add tomatoes and green beans, cover, and simmer 30 minutes.

Meanwhile, prepare the couscous:  Melt butter in a saucepan over medium-low heat; cook the shallots until translucent, about 3 minutes.  Add stock, season with 1/2 teaspoon each salt and pepper and bring to a boil.  Stir in couscous, being careful that no clumps form, cover, remove from heat and let sit 10 minutes.

Add artichokes and chickpeas to the stew and heat through.

To serve:  Pile couscous in the center of a serving platter in a cone shape; spoon stew around couscous.

Serves 4.

couscous label

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One thought on “Algerian Couscous

  1. A very tasty dish — loved all of the flavors and it made a really nice presentation. I used the peas vs. green beans and I left out the green pepper; otherwise, made just as written and we really enjoyed this dish.


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