Algerian Couscous

Couscous is semolina rolled by hand into grains, steamed over a broth in a two-part pot so that it takes the flavour of what is cooking beneath, raked and steamed again, and served under meat and vegetables. In Algeria it is Friday food, wedding food and funeral food, and it varies sharply by region: a red broth with chickpeas, turnip and courgette in much of the north, a version with lamb and dried fruit in the east, a lighter one with fish on the coast, and a sweet version with cinnamon and raisins served at the end of a meal. The knowledge and practices around it were inscribed by UNESCO in 2020 in a joint nomination by four Maghreb countries.

What to look for

• Grain rolled by hand - semolina worked into couscous before steaming.
• The two-part steaming pot - grain cooked over the broth beneath it.
• Regional versions - red broth, dried fruit, fish and sweet variants.
• Friday and celebration food - the occasions it belongs to.

When to go

Year round; Friday is the traditional day and many restaurants serve it then. Two hours for a proper meal. Portions are large and it is heavier than it looks.

What to expect

Restaurant couscous is often made with industrial grain and is a poor guide to the dish; the home-cooked version is a different thing. It is filling to the point of defeating most visitors. Vegetarian versions are not standard and need asking for.

Nearby

Regional versions are found across the country from the coast to the Sahara.