Tunisian Couscous

Name: Tunisian Couscous
Total time: 2 h
Yield: 6
Cuisine: Tunisian
Ingredients: 600 g Couscous; 800 g Lamb shoulder, in chunks; 2 Onion, chopped; 3 tbsp Tomato purée; 2 tbsp Harissa; 1.2 kg total Carrots, potatoes, courgette, turnip; 200 g Chickpeas, cooked; 4 tbsp Olive oil; 1 tsp each Ground coriander and caraway; 2 tsp Salt

Steamed semolina under a red, harissa-warmed broth of lamb and vegetables — the Friday dish, served from one big platter for everyone at the table.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Tunisian home kitchens · 🏺 Traditional · Everyday Tunisian cooking — harissa, olive oil, tuna and eggs, and the semolina that anchors the Friday table from Tunis to Sfax.

Maghrebi · Tunisian version — An ownerless traditional dish, so no cook is credited. The cited article confirms couscous as a North African dish of steamed semolina served with a stew, shared by Algeria, Morocco, Tunisia and Libya, which jointly hold its UNESCO intangible-heritage listing. This recipe is the Tunisian version; the note says so rather than implying Tunisian invention. Quantities and method here are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

By Eya Phil Meets Food CC's Kitchen

⏱ 120 မိနစ်🍽 6 ယောက်စာ🔥 640 kcal🇹🇳 Tunisia🌶️🌶️

ဟာလာနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Brown the lamb in olive oil in the base of a couscoussier or a deep pot. Add the onion and cook until soft.
Stir in the tomato purée, harissa and spices and cook 2 minutes, then cover with 1.5 L water and simmer 45 minutes.
Meanwhile moisten the couscous: rub it with a little water and oil until every grain is damp and separate, then steam it uncovered over the broth for 20 minutes.
💡 Steamed over the broth, not boiled in water — that is the whole difference between real couscous and instant.
Tip the couscous into a bowl, break up the lumps with a fork, sprinkle with a little more water and steam a second time for 15 minutes.
Add the root vegetables to the broth for the last 25 minutes and the courgette and chickpeas for the last 10.
Mound the couscous on a big platter, moisten it with several ladles of broth, and arrange the meat and vegetables on top. Serve the rest of the broth and extra harissa alongside.

💡 အကြံပြုချက်များ

Dry couscous is the classic failure. It should be visibly wet with broth before it reaches the table — add more than looks right.
No couscoussier? A metal colander lined with muslin over a stockpot does the same job.
Couscous is Algerian, Moroccan, Libyan and Tunisian alike — the four countries hold a joint UNESCO listing for it. This is the Tunisian version, red with harissa.