Traditional Algerian Chicken Couscous

Discover the comforting and heartwarming flavors of Algerian cuisine with this traditional Chicken Couscous recipe. Delicately seasoned chicken, fluffy couscous, tender chickpeas, and a medley of vibrant vegetables come together in a fragrant broth to create a meal that’s sure to delight the entire family. This recipe will transport you directly to the heart of North Africa, perfect for any family gathering or special occasion. Enjoy an authentic taste of Algeria with every bite.

Ingredients

🐓 1 whole chicken, about 1.5 kg, cut into pieces
🫑 2 tablespoons olive oil
🧅 2 large onions, finely chopped
🥕 3 carrots, sliced
🍆 1 zucchini, sliced
🥔 2 potatoes, cubed
🍅 2 tomatoes, chopped
🌶️ 1 teaspoon ground cumin
🌶️ 1 teaspoon ground coriander
🧂 1 teaspoon salt
🌶️ 1 teaspoon black pepper
🧄 4 cloves garlic, minced
🌿 1 bouquet of fresh cilantro, tied together
🌿 1 bouquet of fresh parsley, tied together
🧆 400g canned chickpeas, drained and rinsed
🌾 500g couscous
🌧️ 1 tablespoon of butter
💧 1-liter chicken broth or water, add more if necessary
🍋 Lemon wedges for serving

Instructions

1- Prepare the Chicken Bouillon:

• In a large pot or a Le Creuset Dutch Oven, heat olive oil over medium heat. Add the onions and garlic and sauté until soft and translucent.
• Add the chicken pieces to the pot and brown them on all sides.
• Mix in the chopped tomatoes, carrots, zucchini, and potatoes, stirring well to combine.

2- Season and Simmer:

• Season the mixture with cumin, coriander, salt, and black pepper. Stir to ensure the chicken and vegetables are well coated with spices.
• Add the fresh cilantro, parsley bouquets, and chicken broth to the pot. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, or until the chicken is fully cooked and the vegetables are tender.

3- Add Chickpeas:

• Once the chicken is cooked through, add the chickpeas to the pot and let them warm through for about 10 minutes.

4- Prepare the Couscous:

• In a separate pot, bring 500ml of water to a boil. Remove from heat and stir in the couscous and butter. Let it soak for about 5 minutes, then fluff with a fork.

5- Serve:

• Serve the couscous on a large platter and arrange the chicken and vegetables around it. Pour some of the broth over the dish or serve it on the side.
• Garnish with fresh lemon wedges and additional cilantro if desired.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories per Serving: 520
Proteins: 30g
Fats: 20g
Carbohydrates: 60g
Equipment:

• Le Creuset Dutch Oven
• Zwilling Chef's Knife for chopping
• Measuring spoons and cups
• Separate pot for couscous

Cooking Tips

• For extra flavor, marinate the chicken in the spices for an hour before cooking.
• Adjust spice levels to taste, adding more heat if desired with additional cumin or black pepper.

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Traditional Algerian Chicken Couscous