Couscous Tunisien

Method

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1. Brown the lamb in the oil in the base of a couscoussier or a large pot, 8 minutes. Add the onions and cook 8 minutes more.

   Mark done

2. Stir in the tomato purée and harissa and fry 2 minutes, until the oil separates and runs red. This is the marqa base.

   Mark done

3. Add the ground coriander, caraway, salt, chickpeas and water. Bring to a simmer.

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4. Meanwhile rub the couscous with 3 tbsp of the oil and 200 ml of the warm water until every grain is damp and separate. Steam it uncovered over the pot for 20 minutes.

   Mark done Start 20 min timer

5. Tip it into a wide bowl, break up the lumps with a fork, sprinkle over the rest of the water and the salt, and rake it through. Steam a second time, 20 minutes.

   Mark done

6. Add the carrots and turnips to the broth. After 20 minutes add the potatoes; after 15 more add the courgettes and peppers.

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7. Rake the couscous through with the last 2 tbsp oil and steam a third time for 15 minutes. Pile it on a platter, moisten with broth, and arrange the meat and vegetables over the top with the rest of the broth alongside.

   Mark done Start 15 min timer

Chef’s Tips

• Three steamings. This is what makes the grains light.
• Fry the harissa and purée until the oil runs red before any liquid.
• Vegetables by cooking time, not all at once.

Pairing Suggestions

• Harissa on the side
• Slata tounsia
• Buttermilk

Storage & Reheating

Broth and couscous keep separately for 3 days refrigerated. Re-steam the couscous rather than microwaving it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.