Algerian Couscous

Mutton and chicken are simmered with root vegetables and spices like ras el hanout in this spicy Algerian stew served over fluffy couscous.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 7 mins
• Total Time: 1 hr 37 mins
• Calories: 492 Calories

Ingredients

• water to cover
• 1 tablespoon butter
• 3 cups water
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons ground cumin
• 1 (6 ounce) can tomato paste
• 3 onions, quartered
• 2 tablespoons ground turmeric
• 4 chicken drumsticks
• 2 cups couscous
• 2 tablespoons ground coriander
• 2 tablespoons ras el hanout
• 8 mutton chops, fat removed
• 3 potatoes, cut into chunks
• 3 turnips, cut into chunks
• 3 carrots, sliced lengthwise and cut into chunks
• 1 (7 ounce) can chickpeas, drained
• 2 zucchini, sliced lengthwise and cut into chunks
• 5 sprigs cilantro, chopped
• 3 tablespoons harissa
• 0.25 cup olive oil, or more as needed, divided

Recipe Instructions

Step 1

Heat 3 tablespoons olive oil in a large pot over medium-high heat. Season mutton chops and chicken drumsticks with salt and pepper; cook in batches with onions in the hot oil until browned, about 2 minutes per side. Transfer to a large plate.

Step 2

Scrape the bottom of the pot with a wooden spoon to release browned bits. Return mutton chops and chicken to the pot. Pour in enough water to cover; add turmeric, cumin, and coriander. Cover and bring to a boil. Reduce heat to medium; simmer for 20 minutes.

Step 3

Stir potatoes, turnips, and carrots into the pot. Simmer, covered, until vegetables start to soften, about 10 minutes. Mix in tomato paste and ras el hanout; cook for 10 minutes. Stir in chickpeas, zucchini, and cilantro; continue cooking, covered, until zucchini is tender, about 5 minutes.

Step 4

Bring 3 cups water to a boil in a saucepan; remove from heat and stir in couscous and butter. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork and stir in 1 tablespoon olive oil. Transfer to a serving dish.

Step 5

Ladle 2 scoops of cooking liquid into a bowl; mix in harissa until smooth.

Step 6

Scoop vegetables onto a serving plate. Scoop mutton and chicken onto a separate plate. Serve alongside couscous, harissa sauce, and remaining cooking liquid in the pot.