Traditional Algerian Couscous Recipe: 7 Easy Steps

Use the table of contents below to jump to ingredients, step-by-step method, pro tips, serving ideas and FAQs for this traditional Algerian couscous recipe.

This traditional Algerian couscous recipe shows you how to steam light, fluffy semolina and serve it with a rich lamb and vegetable broth, just like in an Algerian family kitchen.

Couscous is considered one of the national dishes of Algeria and is typically prepared with semolina grains, lamb or beef, chickpeas and a variety of vegetables in a spiced broth. Here you will find a detailed, home-cook-friendly version with clear instructions and timing.

If you want more background on the origins of couscous and how it became such an important North African dish, you can read about it in this feature on Algerian couscous as a national dish.

For even more North African inspiration, link this article internally to your other stews and one-pot dishes, or build a hub page on Algerian recipes so readers can discover similar meals.

Traditional Algerian Couscous Recipe Overview

At its core, this dish has three components: steamed couscous grains, a tomato-based broth with meat and vegetables, and the final assembly where everything comes together on a big sharing platter. Unlike quick boxed couscous, the grains are steamed several times over the bubbling broth so they slowly absorb aroma without turning sticky.

Classic versions use lamb shoulder or shanks, carrots, zucchini, turnips or pumpkin and chickpeas simmered with onions, tomatoes and spices such as paprika, black pepper and ras el hanout. You can see similar ingredient combinations in this Algerian couscous with vegetables recipe.

Ingredients

Ingredients for the couscous grains

• 500 g medium couscous (durum wheat semolina)
• 2–3 tbsp neutral oil or olive oil
• 1 tsp fine salt
• 250–300 ml lukewarm water, added in stages

Ingredients for the lamb & vegetable broth

• 700–800 g lamb shoulder, neck or shanks, cut into large pieces
• 2 medium onions, finely chopped
• 2 ripe tomatoes, grated or finely chopped
• 2 tbsp tomato paste
• 3 carrots, cut into large chunks
• 2 zucchini, cut into large chunks
• 2 small turnips or a piece of pumpkin, cut into large chunks
• 1 cup dried chickpeas, soaked overnight and drained
• 4–5 tbsp olive oil or a mix of oil and a spoon of clarified butter (smen)
• 1–1.5 litres water, plus more as needed
• 1–2 tsp salt, to taste
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp ras el hanout or similar North African spice blend

Optional additions for serving

• 4–6 merguez sausages, grilled
• Harissa paste, thinned with a little hot broth
• Fresh coriander or parsley, finely chopped
• Lemon wedges for squeezing over the dish

Tip – choosing semolina: For a traditional Algerian couscous recipe, use medium couscous grains. Fine couscous can become mushy and large Moroccan-style grains take longer to steam.

Note: The ingredient list here is very close to the combination used in many traditional sources, including this detailed traditional Algerian couscous from an Algerian home cook.

How to Make This Traditional Algerian Couscous Recipe Step by Step

Making couscous the authentic way takes a little time, but the process is simple. Think of it as building layers of flavour: first the broth, then the steamed grains, and finally the assembly. The seven steps below guide you from start to finish.

Step 1 – Start the lamb and onion base

1. Heat the olive oil (or oil and smen) in the bottom pot of your couscoussier over medium heat.
2. Add the chopped onions and cook for 5–7 minutes until soft and lightly golden.
3. Add the lamb pieces along with salt, black pepper and paprika. Brown the meat on all sides for about 8 minutes, stirring occasionally.

Step 2 – Build the tomato and spice broth

1. Stir in the grated tomatoes and tomato paste, mixing to coat the meat and onions.
2. Cook this base for 3–4 minutes until it thickens slightly and turns a deeper red.
3. Add the soaked chickpeas and ras el hanout, stirring so the spices bloom in the hot fat.
4. Pour in 1–1.2 litres of water, enough to cover the meat generously. Bring to a boil, then reduce to a gentle simmer and cover.

Step 3 – Add root vegetables

1. After about 20 minutes of simmering, add the carrot pieces and turnip or pumpkin chunks to the pot.
2. Push them into the broth so they are mostly submerged, then cover again.
3. Simmer for another 15–20 minutes; the vegetables will soften while the lamb continues to tenderise.

Step 4 – Finish with zucchini and adjust seasoning

1. Add the zucchini pieces on top of the other vegetables; they cook faster, so they go in later.
2. Simmer for 10–15 minutes more, until the zucchini is tender but not mushy.
3. Taste the broth and adjust with extra salt or spices if needed. The broth should be bold but balanced, not overwhelmingly spicy.

Step 5 – Prepare the couscous grains for steaming

1. While the broth simmers, pour the dry couscous into a wide, shallow bowl.
2. Add the oil and rub the grains between your palms until they are evenly coated and look slightly glossy.
3. Sprinkle with about 100 ml of lukewarm water mixed with the salt, tossing the couscous gently with your fingers to distribute the moisture without forming clumps.
4. Let the grains rest for 5–10 minutes so they absorb the water and swell slightly.

Step 6 – Steam the couscous twice

1. Transfer the couscous to the steamer basket of the couscoussier, breaking up any clumps as you go. Do not pack it down; keep it light.
2. Place the steamer on top of the pot of simmering broth, making sure steam cannot escape from the sides (use a strip of foil if needed to seal gaps).
3. Steam for about 20 minutes, until you see steam escaping from the top and the grains look dry and hot.
4. Tip the couscous back into the bowl and fluff with a fork or your fingers. Sprinkle with another 100 ml of lukewarm water, tossing again to hydrate the grains evenly.
5. Return the couscous to the steamer and cook for another 15–20 minutes. At this stage the grains should be tender, fluffy and separate. If they still feel firm, you can repeat the moistening and steaming once more.

Step 7 – Assemble the traditional Algerian couscous

1. When the couscous is ready, transfer it to a large serving platter and gently shape it into a dome with the back of a spoon.
2. Use the spoon to make a wide, shallow well at the top.
3. Arrange the lamb pieces in the centre and place the vegetables around them, alternating colours for a pretty presentation.
4. Ladle several spoonfuls of hot broth over the couscous so it is well moistened but not swimming.
5. Serve the remaining broth in a separate bowl, along with a small dish of harissa thinned with broth so everyone can adjust the heat level.

Pro Tips for Perfect Traditional Algerian Couscous

• Seal the couscoussier well: If a lot of steam escapes from the sides, the grains will cook unevenly. Wrap the join in a strip of foil if needed.
• Do not rush the resting phases: Giving the couscous a few minutes to absorb water between steaming cycles is what creates that light, fluffy texture.
• Taste the broth often: As it reduces, flavours concentrate. Add a splash of water if it gets too salty or intense.
• Use good stock if you like: You can replace part of the water with unsalted stock for even more depth, as some chefs recommend in their Algerian couscous variations.

Serving Ideas, Variations and Nutrition Notes

Serving suggestions

• Serve the couscous on a low table so everyone can help themselves family-style.
• Offer small bowls of harissa, extra broth and lemon wedges around the platter.
• Add a simple green salad with citrus dressing to freshen the meal.

Popular variations

• Couscous royal: Add chicken and merguez alongside lamb for a multi-meat feast.
• Vegetarian couscous: Skip the meat and increase the variety of vegetables and chickpeas; use vegetable stock instead of water.
• Spicier version: Add extra harissa or a whole dried chilli to the broth for more heat.

Basic nutrition notes

This traditional Algerian couscous recipe is naturally high in complex carbohydrates from the semolina, provides protein from lamb and chickpeas, and includes several servings of vegetables. You can reduce fat by trimming visible lamb fat and using less oil, or make it richer with a spoon of smen for special occasions.

Learn More About Couscous and Algerian Food Culture

If you would like to see how traditional couscous is prepared step by step in other homes, you can watch this video on preparing couscous the traditional Algerian way or explore how Algerian cooks combine lamb, chicken and merguez in dishes like couscous from Algeria.

For a broader look at where couscous sits within the country’s gastronomy, you can also read this short article on Algerian couscous and its regional variations, which explains how different cities vary the meats, vegetables and spices.