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Tunisian Couscous

Name: Tunisian Couscous
Total time: 90 min
Yield: 6 servings
Ingredients: 500 g Couscous semolina; 600 g Lamb; 200 g Chickpeas; 3 Carrot; 2 Zucchini; 2 Turnip; 300 g Pumpkin; 2 tbsp Tomato paste; 1 tbsp Harissa; 1 Onion; 3 cloves Garlic; 3 tbsp Olive oil; 1 tsp Cumin; 1 pinch Salt; 1 pinch Pepper

Preparation time: 1 h 30
Servings: 6 servings

Ingredients

6 servings

Couscous semolina — to buy500 g
Lamb — to buy600 g
Chickpeas — to buy200 g
Carrot — to buy3
Zucchini — to buy2
Turnip — to buy2
Pumpkin — to buy300 g
Tomato paste — to buy2 tbsp
Harissa — to buy1 tbsp
Onion — to buy1
Garlic — to buy3 cloves
Olive oil — to buy3 tbsp
Cumin — to buy1 tsp
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

The day before, soak the dried chickpeas in cold water (or use pre-cooked chickpeas to save time).
In the base of the couscoussier, heat the oil and brown the meat pieces with the sliced onion and garlic, 8 minutes.
Add the tomato paste and harissa, mix, then add water up to halfway up the pot. Add the chickpeas and cumin, season with salt and pepper.
Bring to a boil and simmer, covered, for 30 minutes.
Meanwhile, pour the semolina into a large dish, sprinkle with a little warm water and a drizzle of oil, and rub it between your hands so no grain stays clumped.
Add the carrots and turnips, cut into large chunks, to the pot, place the steamer basket filled with semolina on top, and let the broth's steam flavor and cook the semolina for 20 minutes, uncovered.
Tip the semolina into the large dish, sprinkle with a little hot broth, fluff it again with a fork to break up lumps, then steam it again for 15 more minutes (add the pumpkin and zucchini to the pot at this point, as they cook faster).
Check that the vegetables and meat are done: everything should be tender. Adjust the seasoning of the broth.
Mound the semolina into a dome on a large platter, arrange the meat and vegetables attractively on top, ladle over some broth, and serve with the rest of the broth and harissa on the side.

Main

Tunisian Couscous

Preparation time: 1 h 30
Servings: 6 servings

Ingredients

6 servings

Couscous semolina — to buy500 g
Lamb — to buy600 g
Chickpeas — to buy200 g
Carrot — to buy3
Zucchini — to buy2
Turnip — to buy2
Pumpkin — to buy300 g
Tomato paste — to buy2 tbsp
Harissa — to buy1 tbsp
Onion — to buy1
Garlic — to buy3 cloves
Olive oil — to buy3 tbsp
Cumin — to buy1 tsp
Salt — to buy1 pinch
Pepper — to buy1 pinch

Preparation

The day before, soak the dried chickpeas in cold water (or use pre-cooked chickpeas to save time).
In the base of the couscoussier, heat the oil and brown the meat pieces with the sliced onion and garlic, 8 minutes.
Add the tomato paste and harissa, mix, then add water up to halfway up the pot. Add the chickpeas and cumin, season with salt and pepper.
Bring to a boil and simmer, covered, for 30 minutes.
Meanwhile, pour the semolina into a large dish, sprinkle with a little warm water and a drizzle of oil, and rub it between your hands so no grain stays clumped.
Add the carrots and turnips, cut into large chunks, to the pot, place the steamer basket filled with semolina on top, and let the broth's steam flavor and cook the semolina for 20 minutes, uncovered.
Tip the semolina into the large dish, sprinkle with a little hot broth, fluff it again with a fork to break up lumps, then steam it again for 15 more minutes (add the pumpkin and zucchini to the pot at this point, as they cook faster).
Check that the vegetables and meat are done: everything should be tender. Adjust the seasoning of the broth.
Mound the semolina into a dome on a large platter, arrange the meat and vegetables attractively on top, ladle over some broth, and serve with the rest of the broth and harissa on the side.