Couscous Tunisian

This time I offer you the recipe for Tunisian couscous traditionally served with vegetables, chicken, or red meat. A convivial and family dish with full flavors especially if we add the Harissa which is obligatory as well as green peppers.

INGREDIENTS: 4 PERS.

• 500g lamb meat
• 1 chopped onion
• 3-4 carrots
• 2-3 zucchini
• 2 potatoes
• chickpeas soaked the day before (canned for me)
• 1 tsp of harissa
• 2 cloves garlic
• Green peppers 2 or 3
• 2 ca-soup of tomato puree
• salt, black pepper to taste
• 1 tsp cayenne pepper
• 1 cup of cumin
• 1 c-a-c Curcuma
• 1 tsp coriander powder
• ½ tsp of ginger
• 3-4 tomatoes
• 1 turnip
• Medium Couscous

Getting the recipe ready:

Step 1

• In the bottom of the couscoussier, heat the olive oil, add the minced onion and sauté without browning.

Step 2

• Add the meat and brown.

Step 3

• Add the tomato concentrate, tomato, garlic, and the Harissa. Mix everything well. Add the spices. Add a little water and let it soak in.

Step 4

• Add chickpeas and carrots.

Step 5

• Cover with hot water in height to cover the meat. Cook over medium heat for 30 minutes.

Step 6

• Add the rest of the vegetables (potato cut in 4, zucchini in 2 lengthways, turnip, peppers if using).

Step 7

• Place the couscoussier above the pot. Prepare the semolina by placing it in a large container, drizzle with 1 tablespoon of olive oil and salt and grind it by hand. Place the couscous on the top of the couscoussier and cook for 30 minutes.

Step 8

• Pour the couscous into a Gas3a sprinkle with a water-salt mixture and rub gently between your hands to loosen the seeds. Leave for a few minutes and put back in the couscoussier.

Step 9

• I steam the couscous twice. At the end of cooking. Pour into a Gas3a (a large special couscous container) drizzle with olive oil or butter.

Step 10

• Arrange in a deep serving plate, make a well in the center and arrange the meat and vegetables around it. Sprinkle not too much sauce you can add during the tasting.