Tunisian Couscous Recipe

Tunisian couscous is a dish of couscous accompanied by meat, chickpeas and vegetables flavored with traditional Tunisian spices.

Ingredients

• Couscous – 5 cups
• Lamb stew pieces – 2 lbs
• Olive oil – 4 tbsp
• Water (for simmering) – as needed
• Ras el hanout spice mix – 2 Tbsp
• Salt – 1.5 tsp
• Paprika – 2 Tbsp
• Black pepper – 1 tsp
• Cayenne pepper – ½ tsp
• Crushed pepper flakes – to taste
• Garlic (peeled) – 6 cloves
• Tomato paste – 6 oz
• Onion (chopped) – 1
• Carrots (large) – 3
• Cabbage (cut into wedges with core intact) – ½
• Pumpkin or squash, (peeled, de-seeded, and cut into 2–3-inch chunks) – 4 cups
• Zucchini – 3
• Potatoes (washed, peeled, and cut in half) – 6
• Pearl onions (peeled) – One pkg
• Chickpeas (rinsed and drained) – 15 oz can

Instructions

1. Cook the couscous according to package instructions and set aside if making it before the sauce.
2. In a mortar and pestle, mash the garlic and ras el hanout spice mixture into a paste.
3. In a large pot over medium heat, add enough oil to cover the bottom of the pot.
4. Add the garlic and spice mixture, chopped onion, salt, black pepper, paprika, cayenne, pepper flakes, and tomato paste and sauté for a few minutes until fragrant and onions cook down a bit.
5. Add the lamb pieces and sauté until the outside sears and changes in color.
6. Add enough water to fully cover the lamb. (If using fresh chickpeas that have been soaked rather than canned, add at the same time as the lamb).
7. Cover the pot, turn heat to low, and let the lamb cook until tender, stirring occasionally.
8. When the lamb has about 15 minutes until being fully cooked, layer in your vegetables.
9. Start with the tougher vegetables that take longer to cook first – carrots and cabbage.
10. Once the sauce comes back to a boil after adding the vegetables, cook for 10-15 minutes
11. Once the lamb is cooked, it can be removed from the pot and set aside to keep it from over cooking and to make room to cook the vegetables.
12. Add zucchini, potatoes, and squash/pumpkin and again add enough water to keep everything covered if needed.
13. Let simmer until tender.
14. Add the pearl onions for just the last few minutes of cooking.
15. When everything is cooked, add the canned chickpeas (if using)
16. Cook just long enough to bring to temperature.
17. Taste for salt and add if needed.
18. Put cooked couscous in large serving dish and start to spoon the sauce over it.
19. Mix to coat all of the couscous. (Use just enough sauce to coat the couscous and give it the reddish color and reserve the rest to serve on the side for those who would like to add more).
20. Arrange the vegetables and lamb on top of the couscous and serve.