Couscous is a staple food in Algeria, Morocco, Egypt, and Tunisia, and a way to test a young cook’s skill. In order to have the ideal, perfect, fluffy couscous, you must steam it at three stages. Couscous in Algeria differs from city to city, as the geography and local crops determine what to add. In some regions, lentils, fava beans, sausage, or chicken are substituted for meat. Some add turmeric, ginger, coriander, and saffron to a meat sauce.
Serve as a main or side dish, or make