Tunisian couscous is one of the myriad variations of this delicious and versatile North African dish, served with grits served with meat and vegetable soup.
INGREDIENTS
- 2 pounds lamb, cut into large pieces
- 2 kilograms fine semolina (or medium)
- 2 onions, finely chopped
- 2 cloves of garlic, pressed
- 4 tablespoons of tomato paste
- 2 tbsp harissa
- 2 tablespoons minced cumin
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- 4 tails, cut in half
- 6 medium carrots, peeled
- 4 zucchini, peeled lengthwise, alternately leaving a layer of skin
- 6 small potatoes, peeled
- 10 oz chickpeas (canned)
- 4 green hot peppers, fried in oil (optional)
- Vegetable oil
- salt
- pepper
INSTRUCTIONS
- Pour a cup (100 ml) of oil into a larger pan. Fry the onions over medium heat for 2 minutes.
- Add the garlic, tomato paste, and harissa and continue to fry for 2 minutes.
- Add cumin, coriander, and chili powder. Mix and continue to cook for another 2 minutes.
- Add the lamb and mix well so that the pieces are covered with sauce. Cook for 5 minutes, stirring regularly.
- Cover with water. Add beets and carrots and cook over medium / low heat for 45 minutes.
- In the meantime, prepare the couscous semolina as indicated on the container with boiling water, salt, and oil.
- After 45 minutes, add zucchini, potatoes, and chickpeas.
- Cook for at least 30 to 40 minutes on medium / low heat. Check the cooking of the vegetables. If some vegetables are cooked before the meat, remove it from the pan and place in a serving bowl. Do the same with all vegetables to avoid overcooking.
- 10 minutes before the end of cooking, take a few tablespoons of soup (one at a time) and soak the couscous porridge. Stir the semolina well after each bowl until moistened.
- Organize the semolina and a tajine pot. Decorate your plate with vegetables and meat everywhere. Garnish with fried green peppers (if desired).
