🇹🇳 Tunisia recipe
Couscous
The undisputed national dish of Tunisia, couscous here is a deeply personal affair that varies by region and family. Tunisian couscous is distinguished from its Moroccan and Algerian cousins by its bold use of tabel spice blend, fiery harissa stirred into the broth, and tomato-based stew. Steamed multiple times over a simmering lamb and vegetable broth, the grains become impossibly light while absorbing the complex flavors below.
Prep1 hr
Cook1 hr 45 mins
Serves6
Difficultyhard
Ingredients
- 500g medium couscous grain
- 500g lamb shoulder, cut into large chunks
- 2 large onions, finely diced
- 3 carrots, peeled and cut into thick rounds
- 2 medium potatoes, peeled and quartered
- 2 turnips, peeled and quartered
- 2 zucchini, cut into thick rounds
- 200g pumpkin, cut into large wedges
- 400g canned chickpeas, drained and rinsed
- 3 tablespoons tomato paste
- 2 tablespoons harissa paste
- 1 tablespoon tabel spice blend (coriander, caraway, garlic, chili)
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 liters water
- Salt to taste
- Fresh cilantro for garnish
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 440
- Protein
- 24 g
- Carbs
- 50 g
- Fat
- 14 g
