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🇩🇿 Algerian Kabyle Couscous with Dried Meat

Course Main Course
Cuisine Algerian
Keyword Couscous with dried meat, Gueddid, Keddid, Qeddid
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 8
Author LDS’s Mom

Ingredients

  • About 2 pounds dried meat (lamb or mutton)
  • 2 lbs couscous
  • 4 medium carrots, cut into long pieces
  • 1 medium onion, chopped
  • 3 medium zucchinis, cut into long pieces
  • 1 lb or less green beans cut into long pieces
  • 4 celery stalks, cut into long pieces
  • 1 large tomato or 2 mediums, grated
  • 2 tbsp olive oil plus more for the couscous
  • 1/2 tsp pepper
  • Salt to taste
  • 1/2 tsp ginger powder
  • 1 tbsp paprika
  • 1 tbsp tomato paste
  • Water

Instructions

  1. Put olive oil in a saucepan over medium heat. Add the chopped onion and dried meat (you can mix it with fresh meat).

  2. Add salt (start with 1 tsp), pepper, ginger, paprika and tomato paste. Let cook for 5 minutes.

  3. Add grated tomatoes, carrots and chickpeas. Let cook for a good 10 minutes.

  4. Cover the meat and vegetables with hot water.

  5. Cook covered for about 30 minutes or until the meat is tender.

  6. In meanwhile, prepare the couscous. Please refer to my homemade recipe, the link is above.

  7. Add celery and green beans and let cook for 15 minutes.

  8. Add zucchinis and cook for 10 to 15 minutes. You may need to add hot water and adjust the seasoning.

  9. Once everything is cooked, turn off the heat.

  10. Serve the couscous garnished with meat and vegetables along with sauce.

Recipe Notes

  • Make sure that you add less salt ( start with 1 teaspoon first) to the sauce at the beginning of cooking as the dried meat is salted. Adjust the seasoning later on.