La Maghrebine

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Tunisian couscous is the ultimate holiday dish, bringing warmth and comfort to the table. This vibrant mix of spices, tender meat, and tangy preserves is a staple of Tunisian cuisine, passed down through generations. In this article, we’ll explore the history and origins of couscous, share the definitive recipe, and offer tips for success and regional variations. Get ready to create an unforgettable Tunisian holiday meal!

History and Origins

Couscous has been a staple of Tunisian cuisine for centuries, with its roots tracing back to the Berber people of the Maghreb. Each region has its unique take on this aromatic dish, but Tunisian couscous stands out with its distinctive blend of preserved lemons, olives, and capers, a testament to the country’s coastal influences. This traditional dish has the power to bring people together, and we’re excited to share the recipe with you.

Ingredients (serves 8)

A good couscous is all about balance and texture. Here’s what you’ll need for an unforgettable Tunisian holiday meal:

• 700 g medium-grain couscous – not instant couscous if you can help it
• 1.5 kg bone-in lamb shoulder – cut into large chunks by your butcher
• 300 g preserved lemons – quartered
• 150 g pitted green olives
• 100 g capers
• 4 large tomatoes – quartered
• 3 large bell peppers – seeded and sliced
• 1 large onion – finely chopped
• 4 tbsp olive oil
• 2 tbsp ras el hanout
• 1 tbsp paprika
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• Salt and black pepper to taste
• 1.5 litres water
• 2 large bunches fresh parsley – chopped
• 2 large bunches fresh cilantro – chopped

Step-by-Step Instructions

Prep time: 30 minutes | Cook time: 2 hours | Difficulty: Medium

1. Season and brown the lamb: Season the lamb pieces generously with salt and pepper. Heat olive oil in the bottom of your couscoussier or a large heavy pot over medium-high heat. Add the lamb pieces and brown on all sides, about 8 minutes total. Transfer the lamb to a plate.
2. Build the broth: In the same pot, fry the onion until soft and golden, about 5 minutes. Add the ras el hanout, paprika, cumin, coriander, and cinnamon, stir for 30 seconds until fragrant. Add the water, return the lamb, and bring to a boil. Reduce heat to a gentle simmer.
3. Add the vegetables: After 30 minutes of simmering, add the tomatoes, bell peppers, preserved lemons, olives, and capers. Stir well, then cover and simmer for a further 45 minutes.
4. Prepare the couscous: While the broth is simmering, place couscous in a large bowl, drizzle with 2 tbsp olive oil, and rub between your palms to coat each grain. Add 400 ml of warm salted water, stir, and leave to absorb 5 minutes. Rake with a fork to separate grains.
5. Steam the couscous: Place couscous in the top of the couscoussier and steam over the broth for 20 minutes. Remove, break up any clumps with a fork, add a knob of butter, and return to steam a further 10 minutes until perfectly fluffy.
6. Finish the broth: Taste the broth and adjust seasoning. Add more salt and pepper if needed, and simmer uncovered for 10 minutes to reduce and intensify the flavors.
7. Combine the dish: Just before serving, stir in the chopped parsley and cilantro into the couscous. Serve the couscous mounded in a large communal dish, with the lamb pieces and vegetables arranged on top. Ladle the broth into a separate bowl for guests to pour over as they like.

Tips for Success

The key to a perfect couscous is in the details. Here are a few secrets to keep in mind:

• Never stir couscous while it steams – lift and fluff gently with a fork only after removing from heat
• If grains are clumping, add a tiny drizzle of olive oil and work it in with your fingertips
• The broth should be fragrant and slightly reduced – if it tastes thin, simmer uncovered 10 minutes before serving
• For Ramadan: make a double batch of broth – it reheats beautifully and improves overnight
• Leftovers keep 3 days in the fridge; store couscous and broth separately

Regional Variations

The coastal influence on Tunisian cuisine means fish and seafood often replace or accompany lamb. For a seafood couscous, substitute fish or shellfish for the lamb, and adjust the cooking time accordingly. Add olives and capers as desired.

Serving and Presentation

Serve the couscous mounded in a large communal dish with the lamb pieces and vegetables arranged on top. Ladle the broth into a separate bowl for guests to pour over as they like. Scatter fresh parsley and cilantro over the top. Harissa on the side is non-negotiable.

Conclusion

Couscous is the dish that says home like no other in Tunisian culture. Once you make it from scratch, you’ll never go back to the instant version. Try this recipe this holiday season and share your photos in the comments below!