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a unique tunisian couscous

Tunisian Couscous with Lamb: A Step-by-Step Guide to Flavor and Tradition

Kathleen ron
Tunisian Couscous with Lamb is a beloved North African dish that embodies Tunisia’s rich culinary heritage. This dish features fluffy steamed semolina couscous, tender slow-cooked lamb, and a spiced tomato-based broth enriched with seasonal vegetables. Infused with bold flavors from harissa, saffron, and aromatic spices, Tunisian couscous is a true comfort meal that brings families together. Whether for a special gathering or a weekend feast, this dish offers a delicious, hearty, and satisfying meal.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine Mediterranean, tunisian
Servings 6 people

Equipment

  • 1 Couscoussier (steamer pot) For steaming couscous
  • 1 Large pot For cooking the sauce and lamb
  • 1 Wooden Spoon For stirring
  • 1 Knife For chopping vegetables and lamb
  • 1 Cutting board For prepping ingredients

Ingredients
  

For the Couscous

  • Amount Unit Name Notes
  • 3 cups Semolina couscous Traditional North African couscous
  • 2 cups Water For steaming
  • 2 tbsp Olive oil To prevent clumping
  • 1 tsp Salt For seasoning

For the Lamb and Sauce

  • Amount Unit Name Notes
  • 1 ½ lbs Lamb shoulder or shank Cut into large chunks
  • 1 large Onion Finely chopped
  • 3 tbsp Olive oil For sautéing
  • 2 tbsp Harissa Adds heat and depth
  • 1 tbsp Tomato paste For richness
  • 4 medium Tomatoes Grated or blended
  • 2 cloves Garlic Minced
  • 2 medium Carrots Peeled and cut into chunks
  • 2 medium Zucchini Cut into chunks
  • 1 medium Turnip Peeled and cut into chunks
  • 1 cup Chickpeas Cooked or canned drained
  • 5 cups Water or broth For simmering
  • 1 tsp Ground cumin For depth of flavor
  • 1 tsp Paprika Adds smokiness
  • ½ tsp Ground coriander Warm citrusy notes
  • ½ tsp Turmeric For color and earthiness
  • ½ tsp Saffron optional Adds a floral aroma
  • To taste Salt & black pepper Adjust as needed

For Garnish

  • Amount Unit Name Notes
  • ¼ cup Fresh parsley Chopped for serving
  • 2 tbsp Extra virgin olive oil Drizzle before serving

Instructions
 

Step 1: Prepare the Couscous

  • Place semolina couscous in a large bowl. Add 1 cup of water and 1 tablespoon of olive oil, then fluff with fingers to separate the grains.
  • Transfer the couscous to the top tier of a couscoussier (steamer pot) and steam for 15 minutes over medium heat.
  • Remove from heat, place the couscous back in the bowl, and add 1 cup of water with a pinch of salt. Fluff again.
  • Steam for a second time for 15 minutes. Once done, fluff with 1 tablespoon of olive oil and set aside.

Step 2: Cook the Lamb and Sauce

  • Heat olive oil in a large pot over medium heat.
  • Add the chopped onions and garlic. Sauté for 2-3 minutes until fragrant.
  • Add the lamb, and brown on all sides for about 5 minutes.
  • Stir in the harissa, tomato paste, grated tomatoes, ground cumin, paprika, coriander, turmeric, and saffron. Cook for 5 minutes to develop the flavors.
  • Pour in 5 cups of water or broth, cover the pot, and let the sauce simmer for 45 minutes.

Step 3: Add Vegetables & Chickpeas

  • Add carrots, turnips, and chickpeas to the sauce. Simmer for another 30 minutes.
  • Add zucchini in the last 10 minutes to prevent overcooking. Adjust salt and pepper to taste.
  • Step 4: Assemble & Serve
  • Place the steamed couscous on a large serving platter.
  • Create a well in the center and add the lamb and vegetables on top.
  • Pour some of the rich, spiced sauce over the dish.
  • Garnish with fresh parsley and a drizzle of olive oil before serving.

Nutrition (Per Serving)

  • Nutrient Amount
  • Calories 580 kcal
  • Protein 38g
  • Carbohydrates 70g
  • Fiber 10g
  • Fat 20g
  • Saturated Fat 6g
  • Sodium 640mg

Recipe Notes

  • For extra fluffiness, steam the couscous three times instead of two.
  • For a milder version, reduce the amount of harissa or substitute with mild paprika.
  • For a seafood variation, replace lamb with shrimp, white fish, or calamari and use fish broth instead of water.
  • For a vegetarian option, replace meat with more chickpeas, lentils, or mushrooms.

Storage & Reheating

    Refrigeration:

    • Store leftover couscous in an airtight container for up to 3 days.
    • Keep sauce separate to prevent the couscous from becoming soggy.

    Freezing:

    • Freeze sauce separately for up to 2 months.
    • Do not freeze couscous, as it may become mushy when thawed.

    Reheating:

    • Reheat sauce in a pot over low heat.
    • Fluff couscous with a fork and steam again for the best texture.

    Serving Suggestions

    • Dish Pairing
    • Side Salad A tomato and cucumber salad with lemon vinaigrette
    • Bread Traditional Tunisian flatbread or French baguette
    • Beverage Pair with mint tea or a dry Sauvignon Blanc for seafood variations

    Frequently Asked Questions (FAQs)

    • Can I make this dish gluten-free?
    • Yes! Substitute traditional couscous with quinoa or millet for a gluten-free version.
    • Can I cook couscous without a couscoussier?
    • Yes! You can steam couscous in a fine mesh strainer over a pot of boiling water or prepare it by soaking it in hot broth.
    Keyword lamb couscous, North African cuisine, traditional couscou, Tunisian couscous