Numerous tiny, light, tender grains, ideally arranged to form a pyramid and served on a platter at the end of a meal - that is couscous, the national dish of Morocco and Algeria and a must-have dish in any Moroccan and Algerian restaurant. The word itself refers both to the complete dish and the tiny grains of semolina.
Semolina flour is sprinkled with water until it forms into tiny pellets that are then pushed through a sieve. Couscous is usually prepared on Fridays for lunch, when whole families get together for the most important meal of the week. The dish is traditionally made in a metal steamer pot called a couscoussier, where the stew is on the bottom, while the small grains are in the perforated basket on top, cooking in the steam that is rising from the rich stew.
Loubia is a traditional North African dish consisting of stewed white beans. This dish is very popular in Moroccan, Tunisian, Algerian, and Libyan homes, where the beans that have been simmered in a zesty tomato-based sauce are typically scooped up with homemade flatbread.
It is comfort food that can be served both as an appetizer, garnished with some coriander or parsley, and as a side dish - especially when used as an accompaniment to fried fish. Simple, quick, and delicious - it is unsurprising that loubia is commonly found in homes throughout Maghreb region.
Mesfouf refers to a dish where the main ingredient is a version of couscous made with finely ground semolina and butter. The dish can then be made in sweet or savory versions, depending on the additional ingredients. This flavorful side dish originates from Algeria and Tunisia, but it is consumed throughout Maghreb, a region in northwest Africa.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 3 Algerian Side Dishes” list until February 13, 2025, 1,273 ratings were recorded, of which 339 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.