Tunisian couscous is a staple of North African cuisine, featuring fluffy couscous, tender lamb, chickpeas, and a medley of vegetables infused with rich Tunisian spices. This dish is perfect for family gatherings, offering warmth and comfort in every bite.
Why You’ll Love This Tunisian Couscous Recipe
- Authentic North African flavors with a blend of bold spices
- Perfectly balanced textures—tender lamb, hearty vegetables, and light couscous
- A one-pot meal great for feeding a crowd
Authentic Tunisian Couscous Recipe
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Ingredients
For the Couscous:
- 5 cups couscous
- Water (for steaming)
For the Sauce and Vegetables:
- 2 lbs lamb stew pieces
- 4 tablespoons olive oil
- 6 cloves garlic, peeled
- 6 oz tomato paste
- 1 onion, chopped
- 15 oz can chickpeas, rinsed and drained
- 3 large carrots, peeled and chopped
- ½ head cabbage, cut into wedges (core intact)
- 4 cups pumpkin or squash, peeled and cut into 2-inch chunks
- 3 zucchini, sliced
- 6 potatoes, peeled and halved
- 1 package pearl onions, peeled
- Water (as needed for simmering)
Spices:
- 2 tablespoons Ras el Hanout
- 1 ½ teaspoons salt
- 2 tablespoons paprika
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- Crushed red pepper flakes (to taste)
Step-by-Step Instructions for Making Tunisian Couscous
1. Prepare the Couscous
- Cook the couscous according to package instructions.
- Fluff with a fork and set aside.
2. Make the Spice Paste
- In a mortar and pestle, mash together garlic and Ras el Hanout to form a paste.
3. Cook the Lamb
- In a large pot, heat olive oil over medium heat.
- Add the garlic spice paste, chopped onion, salt, black pepper, paprika, cayenne, red pepper flakes, and tomato paste.
- Sauté for 3-4 minutes until fragrant and the onions soften.
- Add the lamb pieces, stirring until browned on all sides.
- Pour in enough water to fully cover the lamb.
- Cover the pot and simmer on low heat until the lamb is tender (about 1.5 hours).
4. Cook the Vegetables
- When the lamb is nearly cooked, layer in carrots and cabbage (the firmest vegetables).
- Bring the sauce back to a boil and let cook for 10-15 minutes.
- Remove the lamb and set it aside to prevent overcooking.
- Add zucchini, potatoes, and pumpkin/squash.
- Add more water if needed to keep everything submerged.
- Simmer until vegetables are tender.
- In the last few minutes of cooking, add the pearl onions.
- Stir in the chickpeas and heat through.
5. Assemble the Dish
- Place the cooked couscous in a large serving dish.
- Ladle some sauce over the couscous, mixing to coat it evenly.
- Arrange the lamb and vegetables on top.
- Serve the remaining sauce on the side, allowing guests to add more as desired.
Pro Tips for Perfect Tunisian Couscous
- For extra depth, toast the couscous lightly in olive oil before cooking.
- For a vegetarian version, swap lamb for chickpeas and more vegetables.
- Adjust spice levels by increasing or reducing cayenne and red pepper flakes.
Frequently Asked Questions (FAQs)
Q: Can I prepare this dish ahead of time?
A: Yes. Tunisian couscous tastes even better the next day as the flavors meld. Simply reheat with a bit of broth or water.
Q: What can I serve with Tunisian couscous?
A: It pairs well with harissa sauce, fresh salads, and warm bread.
Q: Can I use a different protein instead of lamb?
A: Absolutely. Chicken, beef, or fish can be used instead of lamb.
Try More Traditional Recipes
- Classic Moroccan Tagine – A slow-cooked, aromatic stew with tender meat and fragrant spices
- Authentic Algerian Chorba – A comforting soup with tomatoes, chickpeas, and warming spices
Enjoy your homemade Tunisian Couscous, a rich and satisfying dish that brings the heart of North Africa to your table.