Traditional Kabyle Couscous

Experience the rich and hearty flavors of Algeria with this traditional Kabyle Couscous recipe. Tender lamb neck, aromatic spices, and a bounty of vegetables come together to create a comforting and satisfying dish, perfect for a communal family feast.

Ingredients

🥩 3 pieces Lamb Neck
🧅 2 large Onions, chopped
🥕 2 Carrots, peeled and cut into large pieces
🥔 2 Potatoes, peeled and cut into large pieces
🎃 1 piece Red Pumpkin/Squash (Cabouya), cut into large chunks
🍆 2 Zucchinis, cut into large pieces
🍅 2 large Tomatoes, peeled, boiled, and blended
🥫 1 tablespoon Tomato Concentrate
🥒 4 tablespoons pre-cooked Chickpeas (Pois chiches)
🌾 Approximately 500g to 750g Whole Wheat Couscous (Couscous complet)
🧂 Salt
🧂 ½ coffee spoon Black Pepper
🌶️ 2 coffee spoons Paprika
🌰 ½ coffee spoon Ginger
🌰 ½ coffee spoon Cinnamon
🧂 2 coffee spoons Couscous Spice Blend (Brand: Lidl, Carrefour, or Leclerc)
🫒 4 tablespoons Oil (likely Olive or Vegetable Oil)

Instructions

1- Sauté the Lamb:

• In a Sitram Pressure Cooker, heat the oil over medium heat.
• Add the lamb neck pieces, chopped onions, paprika, black pepper, ginger, cinnamon, couscous spice blend, salt, and tomato concentrate.
• Sauté until the lamb is browned, the onions are softened, and the tomato paste has reduced its acidity.

2- Add Blended Tomatoes and Simmer:

• Stir in the peeled and blended tomatoes.
• Allow it to simmer briefly to meld the flavors.

3- Add Water and Pressure Cook:

• Pour enough hot water to cover the meat, then secure the pressure cooker lid.
• Cook the lamb until tender, approximately 45-60 minutes.

4- Prepare Couscous:

• Meanwhile, dampen the couscous with water, add salt, and a bit of oil. Allow it to absorb.
• Steam in a couscoussier over boiling water for 15-20 minutes.
• Return to a bowl, fluff, rehydrate with more water if needed, and steam again for 15-20 minutes.
• Finish with a drizzle of olive oil.

5- Cook Vegetables:

• Once the lamb is tender, remove it from the cooker.
• Add turnips, carrots, and potatoes to the remaining broth.

6- Add Zucchini and Squash:

• After a few minutes, incorporate zucchini and red pumpkin, followed by the chickpeas.

7- Season and Finish:

• Taste the broth, adjust seasoning, and add more hot water if needed to maintain consistency.
• Simmer vegetables for 5-10 minutes until tender.

8- Serve the Dish:

• On a large serving platter, arrange a base of fluffy couscous.
• Top with lamb pieces, surrounding them with cooked vegetables and chickpeas.
• Generously ladle over the aromatic sauce.

Prep Time: 15 minutes
Cook Time: 60-90 minutes
Total Time: 1.5 to 2 hours
Servings: Serves 6-8
Equipment: Sitram Pressure Cooker, couscoussier, knives, cutting board, wooden spoon, white bowls and plates

Cooking Tips:

• Use lamb neck for a rich flavor.
• Use olive oil for greasing the couscous to enhance its taste and texture.

#couscous #algerianfood #kabyle #lamb #traditionalcuisine #comfortfood

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Traditional Kabyle Couscous