Couscous Bel Bouz
A hearty and flavorful couscous dish from the Kabyle region of Algeria, traditionally made with lamb or beef, chickpeas, and a rich vegetable broth. 'Bel bouz' refers to the rich, thick sauce.
🧂 Ingredients
- 1 kg Lamb or Beef(cut into large chunks)
- 500 g Couscous(medium grain)
- 2 large Onions(chopped)
- 400 g Tomatoes(canned crushed or fresh, peeled and chopped)
- 400 g Chickpeas(canned, drained and rinsed, or pre-soaked dried chickpeas)
- 3 medium Carrots(peeled and cut into large pieces)
- 2 medium Zucchini(cut into large pieces)
- 2 medium Turnips(peeled and cut into large pieces)
- 4 tbsp Olive oil
- 2 tbsp Tomato paste
- 1 inch piece Ginger(grated)
- 4 cloves Garlic(minced)
- 1 tsp Coriander(ground)
- 1 tsp Cumin(ground)
- 1 tsp Turmeric(ground)
- 1 Cinnamon stick
- a pinch Saffron threads(optional, soaked in warm water)
- to taste Salt
- to taste Black pepper
- 1/2 cup Fresh cilantro(chopped, for garnish)
- to taste Harissa(for serving (optional))
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the meat on all sides. Remove meat and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cook for another minute until fragrant.
- 3
Stir in the tomato paste, ground coriander, cumin, turmeric, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
- 4
Return the meat to the pot. Add crushed tomatoes, cinnamon stick, and enough water to cover the meat (about 6-8 cups). Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until the meat is tender.
- 5
Add the carrots, turnips, and chickpeas to the pot. Continue to simmer, covered, for another 30 minutes.
- 6
Add the zucchini and cook for a final 15 minutes, or until all vegetables are tender but not mushy. If using saffron, stir it in during the last 10 minutes of cooking.
- 7
While the stew is finishing, prepare the couscous according to package directions. Typically, this involves steaming it or soaking it in hot water/broth.
💡 Tip: Fluff the couscous with a fork after steaming/soaking. - 8
To serve, place a generous portion of couscous on a platter. Ladle the rich stew with meat and vegetables over the couscous. Garnish with fresh cilantro. Serve hot, with harissa on the side for those who like it spicy.
💡 Pro Tips
- ✓For a richer sauce, you can mash some of the cooked vegetables against the side of the pot.
- ✓Ensure the meat is well-browned for maximum flavor.
- ✓Adjust the spices to your preference. Some variations include a pinch of cayenne pepper for heat.
- ✓If using dried chickpeas, soak them overnight and cook them separately until tender before adding to the stew.
🔄 Variations
- Use chicken or a mix of lamb and beef.
- Add other seasonal vegetables like pumpkin, potatoes, or bell peppers.
- For a vegetarian version, omit the meat and use vegetable broth, adding more beans or lentils.