The History and Cultural Significance of Tunisian Couscous
Tunisian couscous is a flavorful and aromatic dish featuring steamed semolina grains infused with spices and paired with a rich, spiced broth. Often served with lamb, chicken, seafood, or a mix of seasonal vegetables, it is a staple of Tunisian cuisine, symbolizing tradition, unity, and hospitality
Equipment
- Couscoussier (Steaming Pot) Essential for steaming couscous grains.
- Large Cooking Pot For preparing the flavorful broth.
- Cutting Board & Knife For chopping vegetables and meat.
- Mixing Bowls Useful for seasoning ingredients.
Ingredients
For the Couscous:
- 2 cups couscous semolina grains
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- ½ cup water
For the Broth & Protein:
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 large tomatoes diced
- 1 tbsp harissa Tunisian chili paste
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp black pepper
- 1 lb lamb chicken, or seafood (cut into bite-sized pieces)
- 4 cups water or vegetable broth
- 1 can 15 oz chickpeas, drained
For the Vegetables:
- 2 carrots peeled and cut into chunks
- 1 zucchini sliced
- 1 small eggplant diced
- 1 potato cubed
Optional Garnishes:
- Fresh parsley or cilantro chopped
- Lemon wedges
- Extra harissa for spice
Instructions
1️⃣ Prepare the Couscous:
- Place couscous in a large bowl and drizzle with olive oil or melted butter.
- Add 1 tsp salt and ½ cup water, then fluff with your fingers.
- Transfer couscous to the top section of a couscoussier and steam over the broth for 20 minutes.
2️⃣ Prepare the Broth & Protein:
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add onions and garlic, sautéing until fragrant.
- Stir in tomatoes, tomato paste, and harissa, cooking for 5 minutes.
- Add paprika, cumin, coriander, turmeric, cinnamon, and black pepper, mixing well.
- Add protein (lamb, chicken, or seafood) and cook for 5 minutes.
- Pour in water or vegetable broth, bring to a boil, then reduce heat to simmer.
3️⃣ Add the Vegetables & Chickpeas:
- Add carrots, potatoes, and chickpeas to the simmering broth. Cook for 15 minutes.
- Add zucchini and eggplant, continuing to simmer for another 15 minutes until all vegetables are tender.
4️⃣ Finish Steaming the Couscous:
- Remove couscous from the couscoussier, fluff with a fork, then steam again for another 15 minutes.
- Repeat the process one more time for a light, fluffy texture.
5️⃣ Assemble & Serve:
- Spread the steamed couscous on a large serving platter.
- Make a well in the center and spoon the broth, vegetables, and protein over the top.
- Garnish with fresh parsley or cilantro and lemon wedges.
- Nutrition Facts (Per Serving)
📊 Approximate Values
- Calories: 450 kcal
- Protein: 30g
- Carbohydrates: 50g
- Healthy Fats: 12g
- Fiber: 8g
(Values may vary depending on ingredient substitutions and portion sizes.)
Recipe Notes & Pro Tips
Tunisian Couscous Tips:
- ✔ Steam the couscous properly – Steaming multiple times gives it the best texture.
- ✔ Adjust the spice level – Add more harissa for extra heat.
- ✔ Use fresh ingredients – Fresh tomatoes and homemade broth enhance the flavor.
- ✔ Try seafood couscous – Popular in coastal Tunisian regions, swap lamb/chicken for shrimp or white fish.