Africa at the Table: Algeria — Couscous, History, and a Nation’s Roots

 By Yasmin Chaudhary — The Inkwell Times

A Little History: Algeria & the Birth of Couscous

Algeria sits in North Africa along the Mediterranean, shaped by Amazigh (Berber) roots long before Arab, Ottoman, and French influence. Its history is layered—indigenous civilizations, Islamic expansion, centuries of Ottoman rule, and later French colonization, which ended only in 1962 after a brutal war for independence.

Couscous predates all of that.

The dish originated with the Amazigh people over a thousand years ago. At its core, couscous is steamed semolina wheat—humble, nourishing, and endlessly adaptable. It became the backbone of daily life because it was affordable, filling, and easy to stretch to feed families and communities.

Over time, couscous became more than food:

• It’s traditionally served on Fridays, after prayer
• Shared at weddings, births, funerals, and holy days
• Served from one large platter, reinforcing unity and family

In Algeria specifically, couscous reflects regional identity. Coastal versions lean lighter, sometimes with fish. Inland and southern versions are heartier, often with lamb, chickpeas, and root vegetables. What never changes is the symbolism: couscous is comfort, survival, and togetherness.

Easy Algerian-Inspired Couscous (American-Kitchen Friendly)

This version keeps the soul of the dish but works with grocery-store ingredients and minimal stress. No couscous steamer required.

Ingredients

Couscous Base

• 1½ cups instant couscous (plain, unseasoned)
• 1½ cups chicken or vegetable broth
• 1 tbsp olive oil or butter
• Salt to taste

Vegetables

• 1 onion, chopped
• 2 carrots, sliced
• 1 zucchini, chopped
• 1 can chickpeas, drained and rinsed

Protein (optional but traditional)

• 1 lb chicken thighs or lamb chunks
  (Chicken is totally fine here—Algerian homes adapt too)

Spices (easy + flexible)

• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp black pepper
• Salt to taste