Algerian Couscous (Kesksou)

Name: Algerian Couscous (Kesksou)
Prep time: 40 min
Cook time: 110 min
Total time: 150 min
Yield: 8 servings
Cuisine: Algerian Coastal & Tellian
Ingredients: 1 kg couscous semolina; 1 kg lamb (bone-in); chickpeas, courgette, carrot, turnip, tomato; onion, ras el hanout, black pepper, cinnamon stick; smen or butter

Algeria's Friday and feast dish: hand-steamed semolina mounded under a clear, gently spiced broth of lamb and vegetables — lighter and less sweet than Morocco's, with chickpeas, courgette, and a whisper of ras el hanout.

2 hr 30 min · Serves 8 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Grain

1 kgcouscous semolina

Stew

1 kglamb (bone-in), zabiha
chickpeas, courgette, carrot, turnip, tomato
onion, ras el hanout, black pepper, cinnamon stick

Finish

smen or butter

Method

Start cooking mode

Time: Prep 40 min · Cook 110 min · 150 min total
Difficulty: hard

1
Build a clear lamb-and-onion broth with mild spicing — Algerian couscous broth is lighter and less sweet than the Moroccan register.
45 min
2
Steam the semolina uncovered over the broth, raking and resting between two or three steamings.
55 min
3
Add vegetables in order of cooking time; mound the couscous, top with meat and vegetables, and moisten generously with broth.
50 min