Couscous bel Lham (Algerian Lamb and Vegetable Couscous)
Local name: كسكسي باللحم
In short: Steamed couscous with lamb, chickpeas, turnips, carrots and zucchini in a light cinnamon and pepper sauce, the Friday meal of Algerian homes. It takes about 3 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h 30 min
- Total
- 3 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 690 kcal
In Algerian homes couscous is the Friday meal and the dish served to guests and at celebrations. The grains steam over a pot of lamb and vegetables, and the broth is light and golden, flavored with onion, black pepper, cinnamon and a spoonful of tomato paste rather than chili. The couscous is rubbed with butter at the end and served in a mound with the meat and vegetables on top, with extra sauce passed around in a bowl.
Instructions
- Heat the oil in a large pot over medium-high heat and brown the lamb for 6 to 8 minutes. Add the chopped onion and cook for 5 minutes.
- Stir in the tomato paste, cinnamon stick, pepper and coriander for 1 minute. Add the quartered onion, salt and water, and bring to a boil. Skim off the foam, then cover and simmer for 1 hour.
- Tip the couscous into a large bowl. Sprinkle with 120 ml (1/2 cup) of the salted water and the oil, rub the grains between your palms to break up lumps and leave for 10 minutes.
- Add the chickpeas, carrots, turnips and potatoes to the pot. Set a steamer basket or cloth-lined colander on top, add the couscous and steam, loosely covered, for 20 minutes.
- Tip the couscous back into the bowl, sprinkle with the rest of the salted water and rake with a fork. Return it to the steamer and add the zucchini to the pot. Steam for 20 minutes more.
- Check that the lamb is fork-tender and the vegetables are soft. Taste the broth and adjust the salt and pepper.
- Fluff the couscous with the butter in small pieces. Mound it on a wide platter, arrange the meat and vegetables on top and serve with a bowl of broth on the side.
Tips
- Algerian cooks usually put a bowl of chili sauce or harissa on the table so each person can add heat. A glass of cold buttermilk (lben) on the side is also typical.
- Rake and fluff the couscous between steamings. Airy grains steam evenly, while lumps stay hard in the middle.
Questions and answers
Can I use chicken instead of lamb?
Yes. Use 1.2 kg (2 2/3 lb) bone-in chicken pieces, added after the broth has simmered for 20 minutes, and cook for 35 to 40 minutes until the chicken reaches 74°C (165°F).
Is Algerian couscous spicy?
The broth is mild, flavored with pepper and cinnamon. Cooks pass a chili or harissa sauce at the table so everyone adds their own heat.
Can I make it ahead of time?
Make the stew up to 2 days ahead and reheat it, then steam fresh couscous before serving. Leftover steamed couscous turns gummy.
How long does it take to make Couscous bel Lham (Algerian Lamb and Vegetable Couscous)?
About 3 h 10 min in total: 40 min of preparation and 2 h 30 min of cooking.
How many calories are in Couscous bel Lham (Algerian Lamb and Vegetable Couscous)?
About 690 kcal per serving, with 40 g of protein, 78 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 78 g |
| Fat | 24 g |
| Fiber | 10 g |
| Sugar | 10 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
