Algerian Stew for Couscous

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Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is our family's traditional recipe, usually served with plain steamed couscous. As it takes quite a while, it is always a big event, everyone loves it! This is my first recipe, so be kind!! NOTE: If you cannot find Ras el Hanout in the stores, there are some recipes here on zaar! It is a mixture made of cumin, coriander, cinnamon, pepper and other spices. It can be omitted in this recipe, just go a little heavier on the other spices mentioned and add a pinch of cinnamon!

Ingredients Nutrition


  1. Heat the oil in a large pot, e.g. one for soup. Add the onion and the meat and let it take some colour.
  2. Add enough water or broth to cover the meat, usually about 1 liter. Stir in the spices.
  3. Add the chickpeas right now, or they will never become soft!
  4. Let it simmer on low for about 1 hour.
  5. After 1 hour, add the vegetables, make sure everything is slightly covered with water/broth. Let simmer for another hour.
  6. After these two hours, vegetables should be soft, and you should be able to tear apart the meat with a spoon, as this is how it is eaten!
  7. Check for seasoning and serve with steamed couscous!
Most Helpful

4 5

I usually put meat for 1 hour, then add carrots and potatoes for ~40 min, then add zuchini for 20min (1 hour is too much for zucchini and will make them melt. I also prefer green over squash).

You can also add turnips with potatoes and carrots (my american wife loves them).

5 5

Thank you Halalmom for such an easy to put together couscous stew recipe. I added a traditional Egyptian spice mix as I haven't come across the Ras El Hanout here. My family prefer chicken with couscous and loved the delicious sauce. I added a good handful of raisins and waited for the raves. This even tasted delicious for lunch the next day. I steamed my Rose Blanche couscous, it turned out light and fluffy. A truly authentic delicious meal. I will certainly be making this again.

4 5

Well at last I have found a recipe which mentions STEAMED COUS COUS. Everytime I see 'pour boiling water on the cous cous and let stand' I fell I might explode! I use a similar recipe but omit the curry & coriander - I use double the ras el hanout. In addition I use 2 cloves of garlic, 2 medium quartered potatoes and a tin of tomatos. I use 2 carrots and 2 zucchini so I add a large stick of celery or 'khorchef' and a few pieces of turnip/parsnip etc. I use the pressure cooker which makes 2 hours cooking reduce to 45 mins or so and the meat just melts! Rezika