~1025 cal · 20g protein · 89g carbs · 67g fat (estimated, per serving)
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Mound of couscous topped with stewed vegetables and chickpeas
🇩🇿 Algiers
Across Algeria, Friday means couscous: the semolina steamed and raked by hand, the broth ladled over at the table, the family assembled without needing to be asked. UNESCO honored Maghreb couscous culture in 2020 — Algiers just calls it lunch.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 cups medium couscous (semolina)
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2 each carrots, turnips, zucchini, cut long
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2 cups butternut squash, big chunks
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1/4 head green cabbage, wedges
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1.5 cups cooked chickpeas
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2 tomatoes, grated
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1 onion, chopped
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1 tbsp ras el hanout
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1 tsp turmeric
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1 a pinch of saffron
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1/4 cup olive oil
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on the side harissa, to serve
Instructions
1
Soften the onion in oil; add the grated tomato and spices for 3 minutes.
2
Add 8 cups water, the hard vegetables (carrot, turnip, squash), and salt. Simmer 20 minutes.
3
Add zucchini, cabbage, and chickpeas; simmer 20 more until everything is tender but whole.
4
Meanwhile steam the couscous per the package (or the long way, twice, raking with oiled hands between steamings — grandmothers can tell).
5
Mound the couscous, crater the top, ladle in broth, and arrange the vegetables over. Serve more broth and harissa alongside.
Algiers Friday-table tradition.
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🌏 While it simmers — know your destination
📍
Algiers. The white city, faithful to Friday couscous.
🗺️
Algeria. Africa’s largest country, built on couscous Fridays.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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