Algerian Couscous with Veal and Vegetables

Algerian Couscous with Veal and Vegetables is a time-honored dish often savored at family gatherings, epitomizing warmth and tradition. Its preparation involves tender veal, garden-fresh vegetables, and perfectly steamed couscous, resulting in a hearty, nourishing meal that's sure to bring everyone together at the table.

Ingredients

🌾 1 kg Couscous Medium grain Samia brand
🥩 1 kg Veal Meat
🥫 A generous handful of Chickpeas
🥕 2 Carrots peeled and chopped
🥔 2 Potatoes peeled and chopped
🌰 1 Turnip peeled and chopped
🎃 1 Small Squash/Pumpkin peeled and chopped
🧅 2 Onions chopped
🍅 2 Tomatoes chopped
🌿 A small bowl of Parsley chopped
🍅 1 can Tomato Concentrate 70g Carrefour brand
🌻 50 ml Cap D'Or Sunflower Oil
🫒 50 ml Carapelli Extra Virgin Olive Oil
🧂 1 tablespoon Salt
🌶️ 1 teaspoon Black Pepper
🧄 1 tablespoon Couscous Spices
🌿 1 teaspoon Cumin
🌿 1 teaspoon Ras el Hanout
🍲 1 cube Vegetable Bouillon Knorr brand
🌶️ 1 Green Chili Pepper for garnish
💧 2 liters Water for the sauce, plus additional for couscous preparation
🥛 Laban Fermented Milk for serving
🫒 Green Olives for serving

Instructions

1- Prepare Couscous:

• Place 1 kg of medium-grain couscous (Samia brand) in a large mixing bowl.
• Drizzle with olive oil and a small amount of water. Stir with hands until each grain is coated and lump-free. Rest for 15 minutes.

2- Start Sauce Phase 1 (Meat Base):

• In the pressure cooker, heat sunflower oil and olive oil. Add onions, tomatoes, and parsley; sauté until aromatic.
• Add veal meat, bouillon cube, chickpeas, salt, pepper, couscous spices, Ras el Hanout, and cumin. Stir well.
• Pour in 2 liters of warm water, seal the cooker, and cook for approximately 40 minutes.

3- First Couscous Steaming:

• Transfer couscous to the top steamer tier of the couscoussier. Steam for 40 minutes.

4- Rework Couscous Phase 2:

• Return steamed couscous to the bowl. Break clumps with a wooden spoon.
• Moisten with water, working by hand until grains are separated. Rest for 10 minutes.

5- Second Couscous Steaming:

• Steam couscous again for 20 minutes.

6- Continue Sauce Phase 2 (Hard Vegetables):

• Open the pressure cooker, remove veal, and set aside. Add carrots, turnips, and tomato concentrate.
• Seal and cook for another 10 minutes.

7- Rework Couscous Phase 3 & Salt:

• Transfer couscous back, add a little more water and salt. Work with hands until grains are separate. Rest for 10 minutes.

8- Third Couscous Steaming:

• Steam the couscous for another 20 minutes.

9- Continue Sauce Phase 3 (Soft Vegetables):

• Add potatoes and squash to the sauce. Cook for 5-6 minutes until tender.
• Return veal to complete the sauce.

10- Final Assembly:
- Arrange couscous on a large platter. Create a well and spoon sauce over grains.
- Garnish with grilled green chili pepper.

Prep Time: Approximately 90 minutes
Cook Time: Approximately 150 minutes
Total Time: Approximately 4 hours
Servings: 8
Nutrition (per serving):
Calories: 450
Protein: 25g
Fats: 12g
Carbohydrates: 60g
Equipment:

• Couscoussier: Stainless steel, 2-tier
• Pressure Cooker: Stainless steel
• Large Mixing Bowls: Various sizes
• Knives
• Vegetable Peeler
• Wooden Spoon/Spatula
• Slotted Ladle: Green and silver
• Measuring Cup
• Serving Plates: Traditional patterned (red and white)
• Glass: For Laban
• Small Bowl: For olives
• Philips Food Processor (visible in the room, not used)

Cooking Tips

• Working couscous by hand ensures a fluffy, non-lumpy texture.
• Stage cooking of vegetables prevents overcooking.
• Allow a full morning for preparation.

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Algerian Couscous with Veal and Vegetables