Saucepan@saucepan · Shared this recipeFollowTunisian · dinnerTunisian CouscousA traditional Tunisian dish of steamed semolina served with lamb, vegetables, and a spiced tomato broth, finished with optional fried green peppers.servings4Original recipe on goldenoliveoil.coKeep this recipeAdd a copy of Tunisian Couscous to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings2 lb lamb stew meat, cut into large pieces6 cups couscous fine or medium semolina2 onions, finely chopped2 cloves garlic, pressed4 tablespoons tomato paste2 tablespoons harissa2 tablespoons ground caraway1 tablespoon ground coriander1 teaspoon chili powder4 turnips, cut in half6 medium carrots, peeled4 zucchini, peeled lengthwise, alternately leaving a layer of skin6 small potatoes, peeled10 oz chickpeas (canned), or fresh and soaked in water overnight4 green hot peppers, fried in oil (optional)olive oilsaltpepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Pour the semolina into a shallow dish and add lightly salted water to barely cover the grains. Add 1 tablespoon of olive oil in droplets over the semolina and gently separate the grains by rubbing them in the palm of your hands. Transfer the semolina into the top portion of the couscous pot.2Step 2: Add 1/2 cup (120 ml) of olive oil into the bottom of a couscous pot. Fry the onion over medium heat for 2 minutes.3Step 3: Add the garlic, tomato paste and harissa and continue frying for 2 minutes.4Step 4: Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes.5Step 5: Add the lamb meat and mix well so that the pieces are covered with sauce.6Step 6: Cover with water. Add the turnips and carrots. Place the top portion of the couscous pot containing the semolina on the lower portion of the pot and cook on low/medium heat for 45 minutes.7Step 7: After 45 minutes, add the zucchini, potatoes and chickpeas.8Step 8: Cook for another 30 to 40 minutes over low to medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pot and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much.9Step 9: 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it gets moistened enough.10Step 10: Arrange the semolina in a tajine dish. Decorate the dish with the vegetables and meat all around. Garnish with fried green hot peppers (optional).getsaucepan.com/r/bb5a02e9-8c68-4dc8-8fa2-95efcbfe60eb · Original: https://www.goldenoliveoil.co/blog/tunisian-couscous-recipe
