Couscous aux Légumes

Algerian vegetable couscous combines couscous grains with vegetables and a seasoned broth, with meat optional. Malika A. Black’s family recipe uses chickpeas, carrots, turnips, squash, potatoes, courgettes and peas, with tomato and ras el hanout. Lamb, beef or chicken can be included; she also gives a meatless version with more chickpeas or other pulses.^[1]

The vegetables enter the broth according to their cooking times, with courgettes and peas added near the end. The couscous is moistened, steamed, separated, moistened again with a little oil and steamed a second time. It is served in a large dish topped with vegetables and optional meat, then dressed with the broth. A separate bowl of broth mixed with harissa lets each diner add heat.^[1]