Algerian couscous recipe: 59 photos
FAQ
Couscous Algérois: This is a popular type of couscous in Algiers, the capital city of Algeria. It typically features lamb or beef stewed with chickpeas, onions, carrots, squash and a variety of spices.
According to food writer Charles Perry, couscous originated among the Berbers of Algeria and Morocco between the end of the 11th-century Zirid dynasty, modern-day Algeria, and the rise of the 13th-century Almohad Caliphate.
Couscous. Couscous. Often considered the national dish of Algeria, Couscous is a perfect complement to any meal. This dish is composed of small pellets of steamed semolina topped with meat, vegetables, and various spices.);})();(function(){window.jsl.dh(AF3HZu_jKoW7wPAPjoDH-AY__100,
Once cooked, couscous pairs nicely with North African and Middle Eastern spices and ingredients. Fresh soft herbs like parsley, mint and coriander, tomatoes, spring onions, garlic, lemon, preserved lemon, olives, chilli, pomegranate, almonds and dried fruits are all good friends of couscous.
Rich in selenium, couscous can help boost your immune system and reduce your risk of some diseases like cancer. Nevertheless, while couscous has health and nutrition benefits, it may not be the best carb choice for everyone. It contains gluten, making it off limits for some.