Algerian cuisine, like the very country itself, features many culinary influences, most notably, Berber, Arabic, French and Turkish. This mix of influences creates a blend of flavours, aromas and textures, something that is uniquely Algerian. Couscous is one of Algeria’s most famous dishes and is probably as old as the Algerians themselves. It is considered a staple food and is usually served spicy. This delicious recipe is packed full of flavour and is just so quick and easy! Algerian Spicy Lamb and Couscous
- 250g couscous
- 400g can chickpeas, drained and rinsed
- zest 1 lemon
- 350ml hot chicken stock (from a cube is fine)
- 3 tsp harissa paste
- 4 lamb chops, approx 140g each
- 150g pot natural yogurt
- handful rocket
- Heat grill to medium.
- Tip the couscous, chickpeas and lemon zest into a large bowl and pour over the hot stock. Cover with cling film and leave to stand for 10 minutes, until all the stock has been absorbed.
- Smear 2 tsp harissa paste over the lamb chops, season to taste, then grill for 3-4 mins each side until crisp outside and medium rare in the middle. Cover, then rest for a few mins.
- Mix the remaining harissa into the yogurt, then season to taste. Fold the rocket through the warm couscous, breaking up any clumps with a fork.
- Serve with the chops and a drizzle of harrissa and yogurt dressing.