La Maghrebine

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As the streets of Paris, London, and New York came alive with laughter and storytelling, the annual Couscous Festival took place, celebrating the food that transcends borders and unites the divided Maghreb countries of Algeria, Morocco, and Tunisia. The three-day event featured a series of cooking demonstrations, cultural workshops, and talks, all centered around the humble dish of couscous. For over a thousand years, couscous has been a staple of North African cuisine, and its history and origins are deeply rooted in the culture of the region. Yet, despite the political and cultural divides that have torn the Maghreb countries apart, the Couscous Festival serves as a powerful reminder of the shared heritage and resilience that binds these nations together.

History and Origins

Couscous, a staple of North African cuisine for over a thousand years, is more than just a food – it’s a symbol of unity and resilience. Each region has its own version, but at the heart of the Couscous Festival was the desire to bring together people of the Maghreb, to celebrate their shared heritage and reaffirm their bond despite the political and cultural divides that have torn them apart. The story of couscous is one of adaptation, survival, and community, and it’s a testament to the resourcefulness and creativity of the Maghreb people.

Ingredients (serves 6)

The following recipe is a fusion of the three countries’ traditions, designed to be cooked in a single pot for convenience at the Couscous Festival. It’s a testament to the versatility of couscous and the creative spirit of its people. This recipe is a celebration of the Maghreb’s rich culinary heritage, and it’s a dish that’s sure to become a favorite in any household.

• 500 g medium-grain couscous – not instant couscous if you can help it
• 800 g bone-in lamb shoulder – cut into large chunks by your butcher
• 3 medium carrots – peeled and halved
• 3 medium courgettes – halved lengthways
• 2 medium turnips – peeled and quartered
• 400 g canned chickpeas – drained and rinsed
• 2 large tomatoes – quartered
• 1 large onion – finely 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
• Preserved lemons – 4, quartered
• 2 tbsp harissa

Step-by-Step Instructions

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

1. Brown the lamb: heat olive oil in a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total. Do not rush this step – the caramelisation creates the deep flavour base of the entire dish. Remove and set aside.
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, salt and pepper, the preserved lemons, and half of the harissa. Bring to a boil, then reduce to a gentle simmer.
3. Add the vegetables in stages: after 30 minutes of simmering, add the carrots and turnips – they need the most time. After another 20 minutes, add the tomatoes, courgettes, and chickpeas. Taste the broth and adjust seasoning.
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: place couscous in the top of the pot and steam over the broth for 20 minutes. Remove, break up any clumps with a fork, add a knob of butter, and return to steam a further 10 minutes until perfectly fluffy.
6. Season the dish: stir the remaining harissa into the broth, then pour it over the couscous, ensuring each grain is coated. Season with additional salt and pepper if needed.

Tips for Success

The difference between good couscous and great couscous usually comes down to a few small details that experienced cooks know by instinct. With a little practice and patience, you’ll be whipping up perfect couscous like a pro in no time.

• 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
• Leftovers keep 3 days in the fridge; store couscous and broth separately

Variations

The Algerian version often adds merguez sausages and uses more harissa in the broth for a spicier profile. In Tunisia, couscous is frequently made with fish and capers on the coast. A quick weeknight version uses a whole rotisserie chicken instead of lamb – reduce the cooking time to 45 minutes total. The possibilities are endless, and the beauty of couscous is that it can be adapted to suit any taste or occasion.

Serving and Presentation

Serve the couscous mounded in a large communal dish with the vegetables arranged on top and the lamb pieces nestled in the centre. Ladle the broth into a separate bowl for guests to pour over as they like. Scatter fresh coriander over the top. Harissa on the side is non-negotiable. And don’t forget to leave room for seconds – this dish is sure to be a crowd-pleaser!

Conclusion

As the sun sets on the annual Couscous Festival, the Maghreb countries continue to be divided, but the power of food and culture to bring people together remains stronger than ever. This recipe is a testament to the resilience of the Maghreb people and the enduring bond that couscous represents. Whether you’re celebrating a special occasion or simply gathering with loved ones, couscous is the perfect dish to bring everyone together.