Uniting Divided Countries of the Maghreb: A Triumphant Couscous Celebration

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In a world where divisions run deep, there’s one thing that brings people together: food. Specifically, couscous – a humble grain that has been a staple in North African cuisine for centuries. Across Algeria, Morocco and Tunisia, this tiny semolina granule has long been a symbol of unity, bridging cultural gaps and bringing families together around the dinner table.

History and Origins

Couscous has a rich history that dates back over a thousand years to the Berber people. Over time, each country in the Maghreb region has developed its own unique take on this versatile dish – from Morocco’s lamb-laced version to Algeria’s spicy twist and Tunisia’s fishy variation. But despite these regional differences, couscous remains a unifying force that transcends borders and brings communities together in celebration.

Ingredients (serves 6)

• 400 g medium-grain couscous
• 750 g bone-in lamb shoulder, cut into bite-sized pieces
• 3 medium carrots, peeled and sliced
• 3 medium courgettes, sliced
• 2 medium turnips, peeled and cubed
• 400 g canned chickpeas, drained and rinsed
• 2 large tomatoes, diced
• 1 large onion, chopped
• 4 tbsp olive oil
• 2 tsp ras el hanout
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• Fresh coriander – a large handful, chopped
• Merguez sausages (optional), sliced
• Harissa paste
• Capers (for Tunisian variation), rinsed and drained

Step-by-Step Instructions

Prep time: 25 minutes | Cook time: 1 hour 30 minutes | Difficulty: Medium

1. Brown the lamb: Heat 2 tbsp of olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total.
2. Build the broth: In the same pot, fry the onion until soft and golden, about 5 minutes. Add the ras el hanout, cumin, coriander and cinnamon, stir for 30 seconds until fragrant. Return the lamb, add 1.5 litres of water, season generously with salt and pepper. Bring to a boil, then reduce to a gentle simmer.
3. Add vegetables: If using merguez sausages, brown them separately and add to the pot after the lamb is browned. Add carrots, turnips, tomatoes, courgettes, chickpeas and capers (for Tunisian variation), and simmer for 30 minutes.
4. Prepare the couscous: Place couscous in a large bowl, drizzle with 2 tbsp olive oil and rub between your palms to coat each grain. Add 300 ml of warm salted water, stir, and leave to absorb 5 minutes. Rake with a fork to separate grains.
5. Steam the couscous: Cover the pot with a tight-fitting lid or use a couscoussier if available. Steam the couscous over the broth for 20 minutes, then remove from heat and fluff gently with a fork. Add a knob of butter, and return to steam a further 10 minutes until perfectly fluffy.

Tips for Success

Remember these small but mighty tips when preparing your perfect Maghrebi couscous:

• Never stir couscous while it steams – lift and fluff gently with a fork only after removing from heat.
• If grains are clumping, add a tiny drizzle of olive oil and work it in with your fingertips.
• The broth should be fragrant and slightly reduced – if it tastes thin, simmer uncovered 10 minutes before serving.
• For Ramadan: make a double batch of broth – it reheats beautifully and improves overnight.

Regional Variations

Celebrate the diversity of the Maghreb by experimenting with regional twists on your couscous dish:

• Algerian Couscous: Add merguez sausages and use more harissa in the broth for a spicier profile.
• Tunisian Couscous: Replace lamb with fish and capers to elevate your coastal feast.

Serving and Presentation

Mound the couscous in a large communal dish, arranging vegetables, sausages or fish on top. Serve broth separately for guests to pour over as they like. Scatter fresh coriander over the top and pass harissa around the table.

Conclusion

Couscous, a Maghrebi culinary treasure, unites families across borders and generations. As you gather around this traditional dish, share stories, laughter and love – because when it comes to couscous, we’re all family.