Algerian
Algerian Vegetable and Chickpea Couscous
Algerian couscous with vegetables and chickpeas
Fluffy steamed couscous with chickpeas and vegetables in an aromatic Algerian broth.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Algerian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Algerian Vegetable and Chickpea Couscous
Ingredients
Main
Method
- 1
Soften onion in olive oil, add tomato and spices and cook until fragrant.
- 2
Add chickpeas and firm vegetables with water and simmer until nearly tender.
- 3
Add courgettes and pumpkin and cook gently without breaking them.
- 4
Steam and fluff the couscous, then serve with vegetables and broth.
This is an Algerian vegetable-and-chickpea preparation of couscous, part of a culinary tradition shared across the Maghreb.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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