Tunisian Couscous with Lamb and Vegetables

About This Recipe

Tunisian couscous is the most complete expression of North African cuisine — a mountain of steamed couscous semolina served over a rich, aromatic stew of lamb, chickpeas, turnips, carrots, and squash, all colored golden by turmeric and tinted red by harissa. The couscous is steamed twice in a couscoussier (special steamer) to achieve the light, non-clumping texture that is the hallmark of perfect couscous.

Ingredients

Serves 6

• 3 cupsfine couscous
• 800 gbone-in lamb shoulder, cut into pieces
• 1 canchickpeas, drained
• 2 mediumcarrots, halved
• 2 mediumturnips, quartered
• 200 gbutternut squash, cubed
• 1 largeonion, chopped
• 3 tbspolive oil
• 2 tbspharissa
• 1 tspturmeric
• 1 tspcumin
• 1 tspcoriander
• 1 tspsalt
• 3 tbspbutter (for the couscous)

Instructions

1. 1

   Brown the lamb

   Heat oil in the bottom of a couscoussier or large pot. Brown lamb pieces well. Add onion, spices, salt, and harissa. Cook 5 minutes.

2. 2

   Make the stew

   Add enough water to cover (about 1.5 liters). Bring to a boil, then simmer for 45 minutes. Add vegetables and chickpeas. Simmer 30 minutes more.

3. 3

   First steam of couscous

   Moisten couscous with water and rub to break up clumps. Place in the couscoussier basket over the simmering stew. Steam 20 minutes uncovered.

4. 4

   Rest and rake the couscous

   Tip couscous into a bowl. Sprinkle with salted water, add butter, and rub the grains apart with your hands. Let rest 10 minutes.

5. 5

   Second steam

   Return couscous to the steamer basket. Steam another 20 minutes until light and fluffy.

6. 6

   Serve

   Mound couscous on a large platter. Make a well and arrange lamb and vegetables. Ladle stew over. Serve extra harissa and broth on the side.

Variations

• •

  Make with chicken instead of lamb

• •

  Add merguez sausage to the stew

• •

  Make vegetarian with extra vegetables and chickpeas

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Stew keeps 5 days refrigerated. Steam fresh couscous when reheating.

Frequently Asked Questions