- Lamb Meat500 Gram(s)
- Onion4 Piece(s)minced
- Carrot6 Piece(s)
- Potatos4 Piece(s)
- Chickpea50 Gram(s)chickpea soaked the day before (canned for me)
- Harissa3 Tablespoon(s)
- Garlic Clove6 Piece(s)
- Green Peppers4-6 Piece(s)
- Tomato Paste4-5 Tablespoon(s)
- Paprika2 Teaspoon(s)
- SaltAs needed
- Black PepperAs needed
- Cumin1-2 Teaspoon(s)
- Turmeric1-2 Teaspoon(s)Curcuma turmeric
- Coriander Powder1-2 Teaspoon(s)
- Gingembre1 Teaspoon(s)
- Tomato3-4 Piece(s)
- Turnip2 Piece(s)
- Medium Couscous1 Kilogram(s)
On Sunday, couscous is sacred and this time we will offer the recipe of Tunisian couscous traditionally served with fish, chicken or red meat. A friendly and family dish with great flavors especially if we add the green peppers.
In Tunisia as in Algeria, there is a thousand and one ways to prepare couscous, in the coastal cities including Sfax we like to prepare couscous fish. In other areas it is more often consumed with lamb and dried fruit. If you are looking for a good authentic Tunisian couscous the best thing to do and have you invited for lunch by a Tunisian family.
Sauce preparation method
In the bottom of the couscoussier heat the olive oil, add the chopped onion and brown without coloring.
Add the meat and color in all directions.
Put the tomato paste, the tomato garlic and the Harissa (a hot sauce or paste used in North African). Mix everything well. Add the spices and a little water and let everything soak.
Add chickpeas and carrots.
Cover with hot water in height to cover the meat. Cook over medium heat for 30 minutes.
Add the rest of the vegetables (potato cuts in 4, zucchini in 2 lengthwise, turnip, peppers.
For more Tunisian Recipes.
Cooking the couscous
Place the couscous pot (Keskes) on top of the cooking pot. Prepare the semolina by placing it in a large bowl, drizzle with 1 tablespoon of olive oil and salt and finely hand-rub. Mix everything and let it cook for 30 minutes.
Pour the couscous into a Gasaa (a large container of couscous) sprinkle with a mixture of water and salt and rub gently between the hands to loosen the seeds. Leave it for a few minutes and put back in the couscoussier.
We cook the couscous 2 times to steam. At the end of cooking. Pour into Gasaa then drizzle with olive oil or butter.
Serving Tunisian couscous
Arrange in a deep plate serving, make a well in the center and arrange the meat, as well as the vegetables around. Sprinkle with sauce not too much you can add during the tasting.
Enjoy your Tunisian couscous!
You do not eat meat , it's not a problem. The couscous is also cooking with fish. Choose a fish without too many bones, such as grouper, whiting, hake, mullet and poach in the well-seasoned vegetable juice .
The success of couscous lies in its seasoning. Do not forget salt, pepper, ras el hanout (a tunisian condiment mixture), ginger, caraway.
Choose fresh vegetables over canned or frozen foods. There is not a single recipe for couscous but, between Algeria, Tunisia and Morocco, thousands. Adapt your couscous to different seasons and make according to your tastes.