Mediterranean Algeria, Morocco
Couscous Au Poulet Et Pois Chiches, Berber Couscous
Fluffy couscous meets tender lamb and hearty chickpeas in this comforting North African-inspired masterpiece. Spiced with warm aromatics and dotted with herbs, every forkful is a tapestry of texture and taste. It’s a dish both humble and magnificent in its balance.
Above values do not change with any serving size changes you make below
| 600 g / 1.3 lbs lamb chuck, cut into 3cm/1¼ inch chunks |
| 400 g / 14 oz couscou (dry) |
| 400 g / 14 oz garbanzo bean, drained |
| 3 large carrots, cut into chunks |
| 2 turnips, peeled and quartered |
| 2 courgette, cut into thick rounds |
| 1 large onion, chopped |
| 3 cloves garlic, minced |
| 2 tbsp olive oil (30 ml / 1 fl oz) |
| 1 tsp ground cumin |
| 1 tsp chinese parsley |
| ½ tsp ground cinnamon |
| ½ tsp haldi |
| ¼ tsp ground cayenne (optional) |
| 1.5 L / 6 cups/50 fl oz lamb or vegetable stock |
1 Brown lamb: Heat olive oil in a large pot or couscoussier base. Season lamb with salt and pepper. Brown in batches, 5 mins. Remove.
2 Sauté aromatics: Add onion, cook 5 mins. Add garlic and spices, cook 1 minute until fragrant.
3 Build stew: Return lamb to pot. Add stock, bring to boil. Reduce heat, cover, simmer 1 hr.
4 Add vegetables: Add carrots and turnips. Cook 20 mins. Add zucchini and chickpeas. Cook 15 mins more until all vegetables are tender.
5 Prepare couscous: While stew cooks, place couscous in large bowl. Sprinkle with 1 tsp salt. Pour 400ml boiling water (or stock) over couscous. Cover tightly, let steam 5 mins.
6 Fluff couscous: Add 1 tbsp olive oil, fluff with fork to separate grains.
7 Serve: Mound couscous on platter, make well in center, spoon stew and vegetables over. Garnish with cilantro. Serve harissa on side.
Lamb provides iron, zinc, and B12.
Chickpeas offer fiber and plant protein.
Variety of vegetables provides vitamins A, C, and fiber.
Cumin aids digestion.
The combination creates complete proteins.
Couscous provides sustained energy.
Warming spices support circulation.
Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.
Spiced lamb combined with chickpeas over fluffy couscous creates a deeply satisfying, texturally balanced dish. Warm spices and gentle cooking make the lamb tender and aromatic while chickpeas add a subtle nuttiness.
Serve with a sprinkle of fresh herbs for contrast - comforting, aromatic, and wholesome.
Algeria and Morocco share Berber culinary foundations while developing distinct regional identities through different colonial and trading experiences.
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