Couscous Algérois

What we know so far

There are as many couscous as there are regions of the Maghreb, and the Algiers one is white: a bouillon of lamb, onion, chickpeas, turnips and courgettes with cinnamon and black pepper and no tomato or harissa at all, ladled over semolina that has been steamed twice in the couscoussier and finished with butter or smen. It is lighter on the stomach than the red couscous of the east, with fewer vegetables, and the turnips are the point; a dusting of cinnamon over the top is the Algiers signature. Families make it on Fridays and after a funeral, when a big white couscous is the food of condolence.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting