Tunisian Lamb Couscous is a traditional dish that is popular in the Maghreb region. It is a hearty and flavorful meal that is perfect for any occasion. The dish is made up of tender lamb, vegetables, and couscous, which is a type of pasta made from semolina flour.
The preparation of Tunisian Lamb Couscous is a labor of love. It requires a lot of time and effort to make, but the end result is worth it. The lamb is first marinated in a mixture of spices, including caraway, coriander, and chili powder. The vegetables, which typically include carrots, onions, and potatoes, are then cooked in a large pot with the lamb.
Once the lamb and vegetables are cooked, the broth is used to flavor the couscous which is steamed separately.
Tunisian Lamb Couscous is a dish that is perfect for sharing with family and friends. It is often served during special occasions, such as weddings and religious holidays. The dish is also a staple in many North African households and is enjoyed on a regular basis.
One of the great things about Tunisian Lamb Couscous is that it is a versatile dish. It can be made with different types of meat, such as chicken or beef, and can be customized to suit individual tastes. Some people prefer to add chickpeas or raisins to the dish, while others like to add a spicy harissa sauce for an extra kick, some like to add all of it!
Tunisian Lamb Couscous is a delicious and hearty dish that is perfect for any occasion. It is a labor of love to prepare, but the end result is worth it. If you have never tried Tunisian Lamb Couscous before, I highly recommend giving it a try. You won't be disappointed!
If you would like to learn more about the food and culture of this beautiful country be sure to check out "Our Journey to Tunisia". There you will also find more traditional Tunisian recipes like Tunisian Mechouia salad, harissa and Tunisian Yo-yos.
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Tunisian Lamb Couscous
- 1 lb lamb meat cut into large pieces
- 3 cups couscous
- 1 large onion finely diced
- 2 cloves garlic minced
- 2 Tbsp tomato paste
- 1 Tbsp Harissa see recipe on International Cuisine
- 1 Tbsp ground caraway
- 2 tsps ground coriander
- 1/2 tsp chili powder
- 1 turnip quartered
- 4 medium carrots peeled
- 2 zucchini peeled
- 4 small potatoes peeled
- 10 ozs canned chickpeas
- 4 hot peppers fried in oil Optional for garnish
- vegetable oil
- salt and pepper to taste
- Add 1/4 cup vegetable oil into a large stock pot
- over medium heat, fry the onion until translucent
- Add in the garlic, tomato paste, harissa, and continue to fry for 2 minutes
- Add the caraway, coriander and chili powder, mix well and cook for an additional 2 minutes
- Add the lamb meat and coat it well while mixing it in the sauce. Cook for 5 minutes while stirring.
- Add in water to cover, add in the turnips and carrots cook over medium low heat for 45 minutes
- While this is cooking, make the couscous following package directions.
- After the 45 minutes add in the zucchini, potatoes and chickpeas. Cook for another 30 minutes. If any of the vegetables are tender you can remove them and set aside as they are done.
- 10 minutes before finished ladle in one scoop of the broth at a time over the couscous to get it moist. mix well.
- on the bottom of tagine pot or platter arrange the couscous and place the meat and all the vegetables on top. Fry the hot peppers if using and serve hot.