Tunisian · Main Course
Tunisian Couscous
Traditional Tunisian couscous: a steamed semolina, light and fragrant, served with a red sauce made with harissa and tabil, lamb, and seasonal vegetables.
Jump to recipe ↓ Prep 40 min
Cook 90 min
Total 130 min
Servings personnes
02
Method
- 01 The day before, soak the chickpeas in a large volume of cold water.
- 02 Pour the semolina into a large plate, add a tablespoon of olive oil, salt, and a little water. Work it with your fingertips to moisten it evenly, without forming lumps.
- 03 In the bottom of the couscoussier, brown the chopped onions and lamb pieces in olive oil until colored.
- 04 Add the tomato paste, harissa, tabil, and turmeric. Mix for 2 minutes, then pour in the water, season with salt and pepper. Add the drained chickpeas and simmer for 30 minutes.
- 05 Place the semolina in the top of the couscoussier and steam it for the first time, 15 minutes from the steam release.
- 06 Turn the semolina back into the plate, fluff it with a little water and oil, let it rest, then steam it a second time (15 minutes).
- 07 Add the carrots, potatoes, and bell pepper to the sauce. Continue cooking for 20 minutes, then add the zucchinis for 10 minutes.
- 08 Steam the semolina a third and final time to make it perfectly light and airy.
- 09 Shape the semolina into a dome in a large plate, arrange the meat and vegetables on top, then generously drizzle with sauce. Serve the harissa on the side.
Notes
The secret to successful couscous: steam the semolina three times and fluff it well between each steaming for light and separate grains. Variations: replace the lamb with chicken, or prepare it with fish (grouper, mullet) in the Sfaxian style. Adjust the amount of harissa to taste.