Couscous Tunisien

Name: Couscous Tunisien
Prep time: 30 min
Cook time: 60 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Tunisia
Ingredients: 500g medium couscous; 600g lamb shoulder, cubed; 3 carrots, chunked; 2 courgettes, chunked; 400g chickpeas, cooked; 2 tbsp harissa; 1 tsp caraway seeds; 1 tsp turmeric; 50g butter for couscous

Tunisia

Friday couscous is a Tunisian institution. The whole family gathers. The fieriness of the harissa distinguishes it from Moroccan versions.

Tunisian couscous — steamed semolina served with a rich, fiery lamb and vegetable stew, finished with harissa and caraway. Spicier and more complex than the Moroccan version.

Authentic Tunisia Couscous Tunisien recipe

Photo: Alcyone15

Prep

30 mins

Cook

60 mins

Difficulty

Medium

Calories

490 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

500gmedium couscous

600glamb shoulder, cubed

3carrots, chunked

2courgettes, chunked

400gchickpeas, cooked

2 tbspharissa

1 tspcaraway seeds

1 tspturmeric

50gbutter for couscous

Method

Brown lamb. Add onion, carrots, spices and harissa. Cover with water. Simmer 45 minutes.

Steam couscous over the stew for 20 minutes, breaking up lumps twice.

Add courgettes and chickpeas to stew for last 15 minutes.

Serve couscous with stew ladled over.

Chef's Tip

Steam the couscous over the stew — the stew steam flavours the couscous from below.

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Couscous Tunisien

Ingredients

Method

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