Lamb Couscous with Vegetables

Couscous is the beating heart of Algerian cooking, and this lamb version is the one families gather around every Friday. Lamb shoulder simmers slowly with carrots, turnips, and chickpeas in a light, fragrant broth while the couscous steams above it, soaking up the steam. Whole families eat from one platter, oldest first, the way it has been done for generations.

A golden mountain crowned with tender lamb

The grains stay separate and feathery, catching the savory broth with every spoonful, while the lamb turns spoon-tender and each vegetable keeps its own character — sweet carrot, mellow turnip, tender zucchini, nutty chickpea. Many cooks swirl in a spoonful of good olive oil at the end, and some pass harissa at the table for heat. It is a patient dish that rewards a slow afternoon, and it feeds a crowd with the kind of warmth that defines North African hospitality. Leftovers are just as good reheated the next day, if any make it that far.

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