Couscous (Kuskus) - African Recipe

Couscous (Kuskus)

Updated on 03/22/2025

Couscous, or Kuskus in Arabic, is a traditional North African dish that has become a culinary icon of Algeria. This dish is typically served on special occasions and family gatherings, bringing everyone around the table to share a communal feast. The dish starts with steamed semolina grains, served with a hearty stew of seasonal vegetables and meats, usually lamb. The stew is rich with aromatic spices and herbs that fill the air with an enticing fragrance, making the experience of eating couscous a sensory delight. The dish is traditionally served in a large, communal bowl, often decorated with intricate patterns, and everyone eats from the same dish, symbolizing unity and togetherness.

Ingredients

• 500g (1.1 lbs) Semolina (Smid) (Semolina is the key ingredient in couscous. Choose a medium grind for the best texture.)
• 1kg (2.2 lbs), cut into chunks Lamb (Lhem) (Lamb is traditional in Algerian couscous, but you can substitute with beef or chicken.)
• Assorted, cut into large chunks. Traditional options include carrots, zucchini, turnips, and cabbage. Vegetables (Khodrawat) (Use a variety of vegetables for a colorful and nutritious meal. They should be cut into large pieces to withstand the long cooking time.)
• 2 tablespoons Harissa (Harissa) (Harissa is a spicy North African chili paste that adds a kick to the stew. Adjust to taste.)

Instructions

No instructions available.