After Morocco and before leaving the mediterranean I am now going to Algeria.

Here are a few facts about Algeria

• Capital: Algiers
• Population: about 40.4 million
• Area: 2 381 741 km²
• Currency: Dinar

 

For Algeria I decided to go with couscous. Couscous is a staple dish of almost all of northern Africa. It’s made with semolina and served with a stew on top. The stew is made with vegetables (potatoes, zucchini, turnips…) and meat (mostly chicken, lamb or mutton) cooked with a bunch of spices. It can be mild or spicy. You can add harissa which is a hot chili pepper paste to make it spicier. As a side you can serve Lben as a drink which is fermented milk.

For my couscous I decided to go with an Algerian lamb couscous. Here is the recipe!

Lamb couscous

Ingredients:

• 1.5 pounds of lamb (deboned leg)
• 2 potatoes
• 3 carrots
• 1 large onion
• 3 zucchini
• 1 can of garbanzo beans
• 2 celery stalks
• 2 turnips
• 1 teaspoon of ground turmeric
• 1 teaspoon ground ginger
• 1 teaspoon of cinnamon
• 1 tablespoon of paprika
• 1 can diced tomatoes
• 1 tablespoon of tomato paste
• Salt and pepper
• 1/2 cup couscous (semolina) per person

Directions:

First prepare all your ingredients. Peel and cut the tomatoes in 2 inch cubes, peel and cut the carrots in half, slice the onion, peel and cut the zucchinis in half lengthwise and then in 2 inch pieces, cut the celery stalks in 1 inch pieces, peel and cut the turnips like the potatoes.

Now that all the vegetables are ready cut the meat in  2 inch cubes (the same size as the potatoes).

In a sauté pan  heat some olive oil and brown the meat. Once the meat is browned add the onions and cook for a few minutes until the onion are translucent.

Add the tomatoes, the tomato paste, all the spices, the celery and carrots and cook for a 3-4 minutes to incorporate the spices.

Transfer to a large pot, add 1 to 1.5 liter of water (ensure that everything is covered with water) and the garbanzo beans. Bring to a boil and lower to heat to slowly simmer. Simmer for 45 minutes.

After 45 minutes add the potatoes, the zucchini and the turnip and let simmer for an extra 10-15 minutes (until the vegetables are cooked).

Prepare your couscous by following the instruction on the box. Use 1/2 a cup couscous per person.

Serve the couscous on a plate and add some meat and vegetables and pour some of the sauce on top. If you have harissa take a some sauce in a bowl, add harissa and mix. Serve on the side so people can add to taste.

Saha ftourek!