Algeria is a large country in North Africa, but 80% of its land is covered by the Sahara Desert. The Algerian food culture is influenced by the Berbers, the French, the Arabs, and the Ottomans. Couscous holds a special place in Algerian cuisine. It’s not just a dish—it’s a symbol of hospitality and tradition. It’s often served during celebrations and gatherings, signifying unity and shared heritage. Preparing couscous is a communal activity that brings families together.
We are making Algerian-style couscous with chicken. This vegetable-heavy stew is slowly cooked with garlic, dry mint, and the most aromatic spice mix: ras-el-hanout. We love this dish as a family. Our seven-year-old son, Kabir, liked this but found the cinnamon kick spicy.
Gluten-free: A gluten-free option is available with rice
Ingredients: Boneless chicken thighs, onion, garlic, carrot, tomato, celery, zucchini, potato, rutabaga, chickpeas, jalapeňo, preserved lemon, mint, couscous, olive oil, salt, pepper, and ras el hanout spice mix: ginger, cardamom, mace, cinnamon, allspice, coriander, nutmeg, turmeric, black pepper, white pepper, cayenne, anise seed, and clove.