Name: Charcoal-Grilled Algiers Couscous Plate with Flatbread
Prep time: 30 min
Cook time: 45 min
Total time: 90 min
Ingredients: 300 g couscous; 500 ml water; 200 g mixed vegetables (carrots, zucchini, bell peppers); 4 pieces flatbread; 400 g chicken thighs or lamb, cut into pieces; 3 tbsp olive oil; 2 tsp ground cumin; 2 tsp paprika; 1 tsp cinnamon; Salt and pepper to taste; Fresh herbs (e.g., cilantro or parsley) for garnish (optional); Lemon wedges for serving (optional)

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Charcoal-Grilled Algiers Couscous Plate with Flatbread

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Experience the vibrant flavors of Algeria with our Charcoal-Grilled Algiers Couscous Plate! This dish combines fluffy couscous with perfectly grilled flatbread, capturing the essence of local Algiers dining. Feel free to play around with the sides, adding your favorite vegetables or proteins to make it your own. Perfect for a gathering or a cozy family meal, this recipe is sure to impress!

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Prep Time 30

Cook Time 45

Total Time 1 30

Servings: 4

Course: Africa

Cuisine: Algerian

Calories: 610

Ingredients Equipment Method Nutrition Notes

Ingredients

300 g couscous
500 ml water
200 g mixed vegetables (carrots, zucchini, bell peppers)
4 pieces flatbread
400 g chicken thighs or lamb, cut into pieces
3 tbsp olive oil
2 tsp ground cumin
2 tsp paprika
1 tsp cinnamon
Salt and pepper to taste
Fresh herbs (e.g., cilantro or parsley) for garnish optional
Lemon wedges for serving optional

Equipment

Charcoal grill or grilling pan
Blanching pot (for broccoli)
Large mixing bowl
Chef's knife
Tongs
Serving platter

Method

Begin by preparing the couscous: In a pot, bring 500 ml of water to a boil. Pour the couscous into the water, cover it, and remove it from the heat. Allow it to soak for about 10 minutes, then fluff with a fork.
While the couscous is resting, prepare the chicken or lamb: In a mixing bowl, combine the meat with olive oil, cumin, paprika, cinnamon, salt, and pepper. Let it marinate for at least 15 minutes.
Preheat your charcoal grill to medium-high heat. Ensure the coals are glowing red and ashed over before proceeding.
Grill the marinated meat for about 8–10 minutes on each side, or until nicely charred and cooked through, reaching an internal temperature of 75°C (165°F).
At the same time, place the flatbread on the grill, warming for about 2 minutes on each side until heated and lightly charred.
In a separate pan, sauté the mixed vegetables over medium heat with a dash of olive oil for about 5–7 minutes, until they are tender.
To serve, layer the couscous on a large platter, top with grilled meat, and arrange the sautéed vegetables and flatbread around it. Garnish with fresh herbs and serve with lemon wedges on the side.

Nutrition

Calories: 610kcalCarbohydrates: 70gProtein: 35gFat: 20gSodium: 360mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 70mgIron: 3.5mg

Notes

For a vegetarian option, consider substituting the meat with grilled tempeh or extra vegetables.
Don’t be afraid to experiment with different spices to suit your taste!
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just warm gently in a pan or microwave. Enjoy the delightful flavors again!

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Charcoal-Grilled Algiers Couscous Plate with Flatbread