Royal couscous, Kabyle style

Hello everyone! Today, I’m going to share with you my recipe for Kabyle-style royal couscous, a delicious and hearty dish that will delight your taste buds. Royal couscous is a variation of the traditional couscous that consists of several meats (lamb, chicken, merguez) and various vegetables (carrots, zucchini, turnips, chickpeas).

Kabyle-style royal couscous is an Algerian variation of the famous couscous dish. It originates from the Kabylie region and is often prepared for special occasions or celebrations. The uniqueness of the Kabyle version is the addition of raisins and caramelized onions, which add a delicious sweet and savory touch.

Here’s a recipe to prepare this delicious dish:

Ingredients for Kabyle-style royal couscous:

• 1 kg fine couscous
• 500 g lamb (or beef) meat, cut into pieces
• 500 g chicken, cut into pieces
• 500 g merguez sausages
• 3 onions
• 3 tomatoes
• 3 green bell peppers
• 3 carrots
• 3 zucchinis
• 1 turnip
• 1 cabbage
• 1 can of chickpeas
• 1 tablespoon tomato paste
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon ground coriander
• 1 hot chili pepper (optional)
• Olive oil
• Salt and pepper
• Water

Instructions for preparing Kabyle-style royal couscous:

1. Prepare the vegetables by cutting them into large pieces. Slice the onions, cube the tomatoes, and remove the seeds and membranes from the green bell peppers.
2. In a large pot, heat some olive oil and brown the pieces of lamb (or beef) and chicken until they are nicely browned. Add the onions and sauté until translucent.
3. Add the spices (paprika, cumin, ground coriander) and tomato paste, and mix well.
4. Add the tomatoes, green bell peppers, and hot chili pepper (if using), and cook for about 10 minutes.
5. Add the remaining vegetables (carrots, zucchinis, turnip, and cabbage), as well as the chickpeas, and mix well.
6. Add enough water to cover all the ingredients. Bring to a boil, then reduce the heat and simmer gently for about 1 hour.
7. Meanwhile, prepare the couscous by steaming it according to the package instructions.
8. When the meat and vegetables are tender, add the merguez sausages and cook for about 10 minutes.
9. Serve the couscous hot, placing the meat and vegetables on top of the couscous. You can also serve hot broth on the side to pour over the couscous.

The difference between Kabyle and Moroccan couscous:

Kabyle couscous and Moroccan couscous are two distinct variations of the famous couscous dish, originating from different regions in North Africa.

Here are the main differences between Kabyle and Moroccan couscous:

1. Ingredients: Kabyle couscous is often prepared with lamb or beef, while Moroccan couscous can be made with lamb, chicken, beef, or fish. The vegetables used in Kabyle couscous often include bell peppers, cabbage, carrots, and zucchini, while Moroccan couscous may include vegetables such as carrots, zucchini, turnips, and chickpeas.
2. Spices: Both types of couscous are seasoned with a variety of different spices. Kabyle couscous is often seasoned with cumin, paprika, ground coriander, and sometimes hot chili pepper. Moroccan couscous also uses cumin but may also include cinnamon, ginger, saffron, harissa, and ras el hanout.
3. Presentation: Kabyle couscous is often served in distinct layers, with the meat and vegetables arranged on top of the couscous. Moroccan couscous is typically served mixed, with the meat and vegetables incorporated into the couscous.

Ultimately, both dishes are delicious and offer unique variations. The choice of ingredients and spices may vary based on the season, region, and personal preference.

What about Tunisian couscous then?

Tunisian couscous is another delicious variation of the couscous dish originating from Tunisia. While Tunisian couscous shares some similarities with Kabyle and Moroccan versions, it also has distinctive features that set it apart from other types of couscous.

Here are some characteristics of Tunisian couscous:

1. Ingredients: Tunisian couscous is often prepared with lamb or beef, although chicken or fish can also be used. Commonly used vegetables include carrots, zucchini, turnips, onions, and chickpeas.
2. Spices: The spices used in Tunisian couscous may vary but often include cumin, coriander, paprika, and saffron. Harissa, a spicy paste made from red chili peppers, is often added to provide heat and flavor.
3. Presentation: Tunisian couscous is often served with a thick and aromatic broth, which is poured over the couscous and vegetables to make it moist and flavorful. The meat and vegetables are often arranged on top of the couscous rather than mixed in.

Ultimately, Tunisian couscous is a delicious and unique dish that deserves to be tasted and enjoyed. The ingredients, spices, and cooking techniques used in its preparation create a flavorful and textured dish with an attractive and appetizing presentation.

Bon appétit!