Name: Traditional Algerian Lamb Couscous with Spiced Vegetables and Berber Pepper Sauce
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Algerian
Ingredients: 3 cups coarse semolina; 2 teaspoons salt; 3 tablespoons olive oil, divided; 1 1/2 cups warm water; 2 lbs bone-in lamb shoulder, cut into 2-inch pieces; 2 tablespoons olive oil; 1 large yellow onion, finely diced; 5 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon ras el hanout; 2 teaspoons ground cumin; 1 teaspoon sweet paprika; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 4 medium carrots, peeled and cut into 2-inch batons; 1 medium turnip, peeled and quartered; 2 small zucchini, halved lengthwise and cut into 2-inch pieces; 1 small butternut squash, peeled and cut into 1-inch cubes; 1 (15 oz) can chickpeas, drained and rinsed; 6 cups water or low-sodium lamb stock; Salt and freshly ground black pepper, to taste; 3 large red bell peppers, charred and peeled; 2 ripe roma tomatoes; 2 fresh red chilies, such as bird's eye or fresno; 4 cloves garlic; 1 teaspoon ground caraway; 1 teaspoon ground cumin; 1 tablespoon olive oil; 1 teaspoon salt; Juice of 1/2 lemon

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This hearty Algerian national dish combines fluffy hand-steamed semolina with a slow-simmered lamb and vegetable stew, finished with a smoky, fiery berbouche pepper sauce. Each component — the broth-soaked grains, tender lamb, sweet vegetables, and spicy condiment — comes together on one communal platter for an unforgettable North African feast.

Prep Time25 mins

Cook Time110 mins

Total Time135 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

680 kcalCalories
28 gFat
8 gSaturated Fat
62 gCarbs
9 gFiber
12 gSugar
42 gProtein
780 mgSodium
1100 mgPotassium
140 mgCalcium
6.5 mgIron
78 mgVitamin C
850 mcgVitamin A

Ingredients

For the semolina couscous

3 cups coarse semolina
2 teaspoons salt
3 tablespoons olive oil, divided
1 1/2 cups warm water

For the lamb and vegetable stew

2 lbs bone-in lamb shoulder, cut into 2-inch pieces
2 tablespoons olive oil
1 large yellow onion, finely diced
5 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon ras el hanout
2 teaspoons ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
4 medium carrots, peeled and cut into 2-inch batons
1 medium turnip, peeled and quartered
2 small zucchini, halved lengthwise and cut into 2-inch pieces
1 small butternut squash, peeled and cut into 1-inch cubes
1 (15 oz) can chickpeas, drained and rinsed
6 cups water or low-sodium lamb stock
Salt and freshly ground black pepper, to taste

For the berbouche pepper sauce

3 large red bell peppers, charred and peeled
2 ripe roma tomatoes
2 fresh red chilies, such as bird's eye or fresno
4 cloves garlic
1 teaspoon ground caraway
1 teaspoon ground cumin
1 tablespoon olive oil
1 teaspoon salt
Juice of 1/2 lemon

For garnish

1/2 cup chopped fresh cilantro and flat-leaf parsley, mixed
Extra berbouche sauce, for serving

Directions

Place the semolina in a wide bowl, rub with 2 tablespoons of olive oil and the salt, then gradually sprinkle the warm water over it while fluffing with your hands. Let the semolina rest for 15 minutes, rubbing occasionally so the grains stay separate.
While the semolina rests, prepare the stew: heat 2 tablespoons of olive oil in a large heavy pot or couscoussier over medium-high heat. Season the lamb generously with salt and pepper and brown in batches until deeply colored on all sides, about 8 minutes total. Transfer to a plate.
Add the onion to the same pot and cook until softened and lightly golden, 5 to 6 minutes. Stir in the garlic, tomato paste, ras el hanout, cumin, paprika, turmeric, and cayenne, and toast for 1 minute until fragrant.
Return the lamb to the pot with the carrots, turnip, butternut squash, chickpeas, and stock. Bring to a boil, reduce the heat, cover, and simmer gently for 1 hour. Add the zucchini and continue cooking 20 more minutes, until the lamb is fork-tender and the broth is rich. Taste and adjust seasoning.
Meanwhile, steam the couscous: rub the rested semolina between your palms to break up any clumps, then transfer to the steamer basket of the couscoussier (set it over the simmering stew). Cover and steam for 25 minutes, until the grains are tender and fluffy.
Transfer the steamed couscous to a large platter, drizzle with the remaining 1 tablespoon of olive oil, and fluff with a fork. Mound the couscous in the center, arrange the lamb and vegetables around it, and ladle some of the broth over the grains.
Make the berbouche: blend the charred peppers, tomatoes, chilies, garlic, caraway, cumin, salt, and lemon juice into a smooth paste. Heat 1 tablespoon of olive oil in a small skillet, add the paste, and cook over medium heat for 8 to 10 minutes, stirring, until thickened and darkened.
Spoon the berbouche generously over the lamb and serve the couscous family-style, sprinkled with the fresh herbs and extra berbouche on the side.

Cook’s Notes

For an authentic touch, steam the couscous a second time after fluffing — soak it in a ladleful of the cooking broth, then steam again for 15 minutes for ultra-light, separate grains.
Bone-in lamb shoulder delivers the richest broth; substitute lamb shanks if shoulder is unavailable, or use bone-in chicken thighs for a quicker cook and reduce the simmer time to 45 minutes.
Charring the red peppers over an open flame or under the broiler gives the berbouche its signature smoky depth — don't skip this step.
The berbouche sauce keeps refrigerated for up to 1 week and is delicious stirred into eggs or drizzled over grilled fish.
Rest the semolina mixture for the full 15 minutes so the grains fully hydrate; this prevents gummy couscous during steaming.