Meat and vegetable couscous

  • Total Time - 120 minutes
  • Prep - 30 minutes
  • Steaming - 90 minutes
  • Servings: 6
  • Country: Tunisia
Meat and vegetable couscous

To prepare couscous, it is ideal to use a special pot called a 'couscoussier,' which allows the couscous to steam over the sauce. If you don't have one, use a steamer basket. The key spice is Tabil (a blend of coriander, caraway, garlic, and chili). The meat should be simmered for a long time until it is extremely tender. Couscous is properly cooked when it is light, fluffy, and not sticky.

Ingredients

I. For the Sauce and Meat

  • 750 g Lamb or beef, cut into cubes
  • 1 large Onion, chopped
  • 3 tbsp Tomato paste
  • 400 g Crushed tomatoes (can)
  • 4 tbsp Oil (olive or vegetable)
  • 2 tsp Tabil spice (or caraway, coriander, paprika, turmeric)
  • 1 tsp (or more) Harissa
  • 200 g Chickpeas (cooked)
  • Salt and black pepper

II. Vegetables

  • 3 pcs Carrots, chopped
  • 2 pcs Potatoes, peeled and chopped
  • 2 pcs Zucchini, chopped
  • 200 g Squash (e.g., butternut), chopped

III. Couscous

  • 500 g Medium grain couscous
  • Water and salt (for steaming)

Instructions

Step 1: Preparing the Meat and Sauce Base

In a large pot (or the bottom part of a 'couscoussier'), heat the oil and brown the meat. Remove it.

In the remaining oil, sauté the onion. Add the tomato paste, Tabil spice, and harissa. Fry for 3 minutes until the mixture is fragrant and slightly browned.

Return the meat. Add the crushed tomatoes, salt, pepper, and about 1 liter of water/broth. Bring to a boil and simmer for 60 minutes.

Step 2: Cooking Vegetables and Preparing Couscous

Add the hard vegetables (carrots and potatoes) and chickpeas to the stew and cook for 20 minutes.

Meanwhile, pour 250 ml of boiling salted water over the couscous in a bowl and let it soak for 5 minutes. Add a tablespoon of oil and fluff the couscous with a fork to separate the grains.

Transfer the couscous to a sieve (or the upper part of the couscoussier) and place it over the sauce. Steam the couscous for 20 minutes.

Step 3: Finishing

Add the soft vegetables (zucchini and squash) to the sauce and cook for another 20 minutes.

Remove the couscous from the steamer, pour another 250 ml of hot water over it, and mix again with a fork. Return to the steamer and steam for the final 20-30 minutes until fluffy.

Step 4: Serving

Place the couscous on a large plate or in a bowl. Make a well in the center. Pour the sauce generously over the couscous first. Arrange the meat and vegetables in the center and around the edges.

Serve immediately, optionally with extra harissa on the side.