Cous Cous Omma Naijia’s, Jamal's Mom's Recipe

• Serves 5–6

  There’s a rhythm to Sundays in our home—slow, grounding, and centered around the table. It’s almost always couscous or maraka, both deeply comforting, generous meals meant to be shared.

  This is Oma Nejia’s couscous—the kind that fills the kitchen with warmth and brings everyone back for seconds.

Tools

• Olivewood spoon (slotted, regular, or extra-long for mixing)
• Olivewood ladle (for serving)
• Large saucepan or stew pot
• Steamer pot with basket (for couscous)

Ingredients

For the Stew

• 1 whole chicken, cut into pieces (or substitute with lamb or beef)
• 1 small can tomato paste
• 1 can chickpeas, drained
• ¼ cup chopped onion
• ¼ cup olive oil
• Salt, black pepper, and cayenne pepper (to taste)

Vegetables (choose 2–3)

• 2–3 medium potatoes, quartered
• Yams
• 10 baby carrots
• Squash
• Turnips

Tip: Pierce harder vegetables (like potatoes or turnips) with a fork to help them cook through.

For the Couscous

• 2 (10 oz) boxes couscous
• ~1 cup water (for hydrating)
• 3–4 cups water (for steaming)

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Instructions

1. Prepare the Stew

In a large saucepan, heat the olive oil over medium heat and sauté the onions until softened.

Add the chicken pieces and brown them lightly with the onions. Stir in the tomato paste and cook for a few minutes until everything is well combined and slightly caramelized.

Season generously with salt, black pepper, and cayenne—this base should be bold and slightly spicy.

Add 1 cup of water, stir, and let simmer for 15–20 minutes.

Then add more water until the pot is nearly full, leaving room for the vegetables. Bring to a boil.

Add the vegetables, starting with the harder ones first. Simmer until all vegetables are tender and the chicken is fully cooked.

The broth should be light and slightly thin—perfect for soaking into the couscous.

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2. Prepare the Couscous

Place the dry couscous in a large dish. Add about 1 cup of water and gently mix with your hands until all the water is absorbed.

Let it rest for 10 minutes.

Using your hands, rub the couscous between your palms to separate the grains—this step is key for a light, fluffy texture.

Transfer the couscous to a steamer basket set over boiling water. Cover and steam for about 10 minutes, until it becomes tender and bright in color.

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3. Finish the Couscous

Remove the couscous from the steamer and return it to the dish.

Ladle a small amount of the stew broth over the couscous—just enough to moisten it without making it soggy.

Let it sit for 5 minutes, then fluff gently with a fork.

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Serving & Plating

Traditionally, couscous is served as a mound in the center of a large plate, with the meat and vegetables arranged on top.

Or serve it your own way—on the side, layered, or family-style.

In our house, the kids love making a “bird’s nest”—a little well in the couscous filled with chickpeas.

Harissa (Optional, but Recommended)

Serve with harissa on the side for added heat.

Mix it with a little olive oil to mellow the spice and bring out its flavor.

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Extra: Blistered Anaheim Peppers

A perfect side with a little kick.

• Wash and dry whole Anaheim peppers
• Poke a small hole with your thumb
• Add a pinch of salt and cumin inside
• Shake gently to distribute

Heat olive oil in a pan over medium heat and fry the peppers until blistered on all sides.

Careful—they can splatter.

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Notes from Our Table

This is not a precise recipe—it’s a feeling. Adjust spice, vegetables, and broth as you go. Taste often. Trust your instincts.

And most importantly—serve it warm, generously, and with people you love.

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