Couscous Tunisien (Tunisian Couscous with Lamb)

Name: Couscous Tunisien (Tunisian Couscous with Lamb)
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Tunisia
Ingredients: 3 cups couscous; 1 kg lamb, cut into pieces; 2 onions, chopped; 3 tbsp tomato paste; 1 tbsp harissa; 1 tsp turmeric; 2 carrots, chunked; 2 turnips, chunked; 1 cup chickpeas, cooked; olive oil, salt and pepper to taste

6 servings25 min prep60 min cookMedium Tunisia

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The Story Behind It

The Tale of Couscous Tunisien (Tunisian Couscous with Lamb)

Couscous belongs to the ancient Amazigh (Berber) culinary tradition native to North Africa, with steamed semolina couscous documented as a Maghrebi staple for centuries before spreading throughout the wider Arab and Mediterranean world. Tunisia's lamb version is often spiced with harissa and regional vegetables.

Ingredients

Scale:· 6 servings

3 cups couscous
1 kg lamb, cut into pieces
2 onions, chopped
3 tbsp tomato paste
1 tbsp harissa
1 tsp turmeric
2 carrots, chunked
2 turnips, chunked
1 cup chickpeas, cooked
olive oil, salt and pepper to taste

Instructions

1Heat olive oil in the bottom of a couscoussier or large pot and brown the lamb with onions.
2Stir in tomato paste, harissa and turmeric, cooking until fragrant.
3Add water to cover, season with salt and pepper, and simmer for 30 minutes.
4Add carrots, turnips and chickpeas, and continue simmering until the meat and vegetables are tender, about 20 more minutes.
5Meanwhile, steam the couscous in the top of the couscoussier over the simmering stew, or prepare according to package instructions, fluffing with a little olive oil between steamings.
6Mound the fluffy couscous on a large platter.
7Arrange the meat and vegetables on top and ladle over the flavorful broth before serving.

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