Tunisian Vegetable Couscous

About This Recipe

Couscous is a staple across North Africa, and the Tunisian vegetable version is a bright, generous bowl built around a lightly spiced stew. Carrots, zucchini, pumpkin, chickpeas and tomatoes simmer together with harissa, cumin and coriander, then the broth is ladled over fluffy couscous so the grains soak up flavor without turning mushy. This is a practical home dish with real presence. It can be as spicy or as mild as you like, and it works beautifully for feeding a table because the stew and couscous can be held separately until serving.

Ingredients

Serves 6

• 2 cupscouscous
• 2 tbspolive oil
• 1onion(chopped)
• 2carrots(chopped)
• 1zucchini(chopped)
• 2 cupschickpeas(cooked)
• 1 cantomatoes(400 g)
• 1 tbspharissa
• 1 tspcumin
• 1 tspcoriander
• 3 cupsvegetable broth
• 2 tbspparsley(chopped)

Instructions

1. 1

   Cook the stew base

   Cook onion in olive oil, then add spices and tomatoes.

2. 2

   Add vegetables

   Simmer carrots, zucchini and chickpeas until tender.

3. 3

   Prepare couscous

   Steam or soak couscous with hot broth according to package instructions.

4. 4

   Finish the stew

   Adjust salt and heat with harissa as needed.

5. 5

   Serve

   Spoon stew over couscous and top with parsley.

Variations

• •

  Add pumpkin or sweet potato.

• •

  Serve with preserved lemon for more brightness.

Storage

Keeps 3 days in the fridge and reheats well.

Frequently Asked Questions