Thursday, September 21, 2023

How To Prepare Tunisian Couscous with these 10 Easy Steps

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.


  • 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


  1. Pour a cup (100 ml) of oil into a larger pan. Fry the onions over medium heat for 2 minutes.
  2. Add the garlic, tomato paste, and harissa and continue to fry for 2 minutes.
  3. Add cumin, coriander, and chili powder. Mix and continue to cook for another 2 minutes.
  4. Add the lamb and mix well so that the pieces are covered with sauce. Cook for 5 minutes, stirring regularly.
  5. Cover with water. Add beets and carrots and cook over medium / low heat for 45 minutes.
  6. In the meantime, prepare the couscous semolina as indicated on the container with boiling water, salt, and oil.
  7. After 45 minutes, add zucchini, potatoes, and chickpeas.
  8. 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.
  9. 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.
  10. Organize the semolina and a tajine pot. Decorate your plate with vegetables and meat everywhere. Garnish with fried green peppers (if desired).
the author54

Leave a Reply