Algerian Fluffy Couscous and Vegetables
"Made in the traditional couscoussier, this is my adaptation of my grandma's recipe"
-- @isabella.akshay


Prep time 30mins
Cook time 30mins
Serves or Makes: 2


For the Couscous

  • 8 1/ 2 ounces medium grain couscous
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon smen, ghee or butter

For the Vegetables

  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1 bay leaf
  • 3 carrots, cut into large chunks
  • 2 zucchini, cut into large chunks
  • 8 ounces French green beans
  • 1 cup canned or cooked chickpeas
  • 2 tablespoons tomato passata or puree
  • 2 cups water
  • 1 teaspoon black pepper
  • 2 teaspoons paprika
  • 1 teaspoon nutmeg
  • Kosher salt, to taste


  • Step 1

    In the bottom pot of a couscoussier, heat the oil and add onion, salt and bay leaf. Sauté until the onion is slightly browned, 5-6 minutes.

  • Step 2

    Add the rest of the vegetables, tomato passata, water and spices. Lower the flame, and add the top steamer with the lid, letting it heat up for a few minutes.

  • Step 3

    While the vegetables are cooking, place the couscous in a colander and run under warm water. Transfer the couscous to a bowl and mix in olive oil and salt.

  • Step 4

    Transfer to the couscoussier steamer and place the lid on. Let it steam for about 10 minutes. Return the couscous to the same bowl, add the smen or butter, separate all grains and return to the couscoussier. Let it steam for another 5 minutes.

  • Step 5

    Place the couscous on a large platter and top with the sauce. If not using the couscoussier, simply prepare the sauce following the same instructions, and cook the couscous separately according to package directions.