Algerian lamb stew with couscous is made with lamb shoulder, squash, green beans, turnips, carrots, onions, tomatoes, tomato paste, fresh herbs, and spices.
Season the meat with spices. Wash and chop the vegetables. Mince the onion, tomato, and fresh herbs.
In a steamer pot brown the meat. Add the minced onions and garlic and simmer for 2 minutes. Add the fresh herbs, tomato paste, diced tomatoes, and bay leaf. Cook for another 2 minutes.
Add the carrots, zucchini, and turnips. Mix well and cover for 2 minutes.
Add water or broth. Simmer on medium for an hour, or until the meat is tender. Boil the green beans separately, and drain. These will be added at the end.
Add dry couscous to a bowl. Add olive oil and salt.
Mix the couscous between your hands to evenly coat the grains with olive oil.
Add water to the couscous and let it swell for 10 minutes.
Mix the couscous with your hands again.
Add the couscous to the steamer tray above the lamb stew.
Keep the couscous uncovered. Once steam starts coming off the top, start a 5 minute timer. Remove the couscous.
Add the couscous to a bowl. Add water and more olive oil. Let it cool for 5 minutes.
Rub the couscous between your palms again.
Steam it a second time for 5 minutes. The couscous should be light and fluffy now.
Serve the lamb stew and couscous together.