Couscous, the Heart of Home

Couscous is more than just food—it’s a tradition, a story, and a symbol of unity. In North African culture, especially in Algeria, Tunisia, and Morocco, couscous is a dish that brings families together, passed down through generations. It’s served on Fridays, during celebrations, and even in times of sorrow, embodying resilience, hospitality, and love.

The Story Behind Couscous

I remember sitting in my grandmother’s kitchen, watching her hands work effortlessly, rolling the semolina with water until it formed tiny grains. The steam carried the aroma of slow-cooked broth, rich with spices and tender meat. She’d always say, “Couscous is not just a meal; it’s a blessing.”

In my culture, couscous is exclusive in its ability to gather people. It’s unparalleled in its depth of flavor, blending spices like cinnamon, cumin, and saffron with the sweetness of raisins or the heat of harissa. Each family has its own touch—some add chickpeas, others prefer lamb over chicken. No two plates are ever truly the same, making it a dish as unique as the hands that prepare it.

Traditional Couscous Recipe

Ingredients:

For the couscous:

2 cups fine couscous

2 tbsp olive oil

1/2 cup water

1/2 tsp salt

For the broth:

500 g lamb (or chicken)

1 onion, chopped

2 carrots, chopped

2 zucchini, chopped

1 cup chickpeas (soaked overnight)

2 tomatoes, grated

1 tbsp tomato paste

1 tsp cumin

1 tsp paprika

1/2 tsp cinnamon

Salt and pepper to taste

4 cups water

2 tbsp olive oil

Instructions:

1. Prepare the couscous:

Place couscous in a large bowl, drizzle with olive oil, and sprinkle salt.

Gradually add water while fluffing the grains with your hands. Let it rest.

2. Prepare the broth:

Heat olive oil in a large pot. Add onion and sauté until golden.

Add the meat, spices, and tomato paste, cooking for a few minutes.

Pour in the water and bring to a boil. Add chickpeas and simmer for 45 minutes.

Add carrots and zucchini, cooking until tender.

3. Steam the couscous:

Transfer couscous to a steamer (couscoussier) and steam for 15 minutes.

Remove, fluff with a fork, and steam again for another 10 minutes.

4. Serve:

Spread couscous on a large platter, top with meat and vegetables, and drizzle with broth.

Serve with harissa on the side for a spicy kick.

A Dish Like No Other

Couscous isn’t just a meal—it’s a connection to heritage, a reminder of family, and a celebration of life. Whether shared among friends or enjoyed alone, its exclusivity and 100% unparalleled flavor make it truly timeless.