The French had a very big influence on Algerian cuisine and this is most obvious in the use of tomato puree and sweets and starters that have a touch of Metropolitan France. Algerians use little spice and the cooking is simpler and milder than that of neighboring Morocco. Cumin, coriander, caraway, fennel, saffron and marjoram are used in abundance and so are tomatoes, peppers and garlic. Lamb and chicken are the most used meats and Mediterranean fish makes up the remainder of this rich and varied cuisine.
Today I made a couscous, one of the most known dishes in North Africa. Every regions in North Africa has its own couscous recipes, it can be made with meat (lamb, beef, chicken...) fish or with just vegetables. I usually make mine with beef, and 1 or 2 pieces of lamb. Never tried it with fish, although I doubt I like it...
To start cut you meat in equal size, you can cut it either in small or bigger pieces
Heat up some olive oil and brown beef on all sides
While the meat browns, dice 2 onions, and 3 carrots in big chunks
Drain and let them meet the onions and the carrots, with a heaping tbsp of paprika,
half a tbsp of raz-el-hanout, now don't panic if you can not find the spice, I myself had it send by my mom!!! you can also make your own or buy it online, but for the longest time I made my couscous without it, and somehow it was just as good.
and 1/2 tbsp of tomato paste
Stir everything togheter and let the spices meat and veggies mingle and know each other.
Rince a can of chick peas to remove all the gritty yucky stuff
and throw them in the pot
Cover with water, bring to a boil, cover and simmer until the meat is tender, or...
If you have a pressure cooker 20 minutes and it's done, I love my pressure cooker
After 20 minutes, or when the meat is cooked add 2 zucchinis cut in big pieces