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an authentic bowl of Tunisian couscous

What Makes Authentic Tunisian Couscous Unique?

Kathleen ron
Tunisian couscous is a flavorful and aromatic dish, deeply rooted in North African tradition. Known for its bold spices, harissa, and unique steaming method, this dish is a staple at family gatherings and celebrations. Whether made with lamb, chicken, seafood, or seasonal vegetables, it captures the essence of Tunisian cuisine with its rich broth and perfectly steamed semolina grains.
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Prep Time 20 minutes
Cook Time 1 hour 8 minutes
Total Time 1 hour 28 minutes
Course Main Course
Cuisine American, Mediterranean, north african, tunisian
Servings 4 people

Equipment

  • Couscoussier (Steaming Pot) Essential for steaming couscous to perfection.
  • Large Cooking Pot For preparing the rich, spiced broth.
  • Cutting Board & Knife For chopping vegetables and meat.
  • Mixing Bowls Useful for seasoning ingredients and marinating proteins.

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
  • 1 preserved lemon thinly sliced

Optional Garnishes:

  • Fresh parsley or cilantro chopped
  • Lemon wedges
  • Extra harissa for spice

Instructions
 

1️⃣ Prepare the Couscous:

  • Place the couscous in a large bowl and drizzle with olive oil or melted butter.
  • Add 1 tsp salt and ½ cup water, then mix with your hands to coat the grains evenly.
  • Transfer the couscous to the top section of a couscoussier and steam over simmering 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, eggplant, and preserved lemon, continuing to simmer for another 15 minutes until all vegetables are tender.

4️⃣ Finish Steaming the Couscous:

  • Remove the couscous from the couscoussier, fluff it with a fork, then steam again for another 15 minutes.
  • Repeat the steaming process once more 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.
  • Serve with extra harissa on the side for those who prefer additional heat.

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.

      More North African Recipes to Try

      • Algerian Chorba (Spiced Lamb Soup) – A warm, comforting soup.
      • Moroccan Chicken Tagine – Slow-cooked with preserved lemons.
      • Libyan Bazin – A unique North African dish made with barley.
      • Tunisian Brik Pastry – Crispy stuffed pastries with egg filling.
      Keyword Tunisian couscous