Tunisian Lamb Couscous

Couscous is the national dish of Tunisia. It refers to both the grain and the accompanying stew of vegetables and lamb in a rich tomato sauce. One Friday morning I assisted a chef in a restaurant in Nabul as he prepared couscous the traditional way. Each Friday he would pack diners into his restaurant for this weekly feast. I also assisted in preparing a few other delicacies such as roasted lamb brains served in the half-head. Couscous is such a hearty and warming dish. It’s popular with everyone in my family, and so I make it often, especially in the winter. I haven’t yet tried the lamb brains at home; I’m not sure they would go over quite as well.

Ingredients:

· 1 lb uncooked couscous

· 4 t. olive oil

· 4 lb. lamb, cut into large bite-sized chunks

· 2 large onions, large dice

· 2 large red peppers, large dice

· 1 large zucchini, large dice

· 6 peeled potatoes, cut into large bite-sized chunks

· 6 peeled carrots, cut into large bite-sized chunks

· 3 cans chickpeas

· 12 oz. tomato paste

· ¼ c. harissa (Tunisian chili paste)

· 2 T. paprika

· 2 T. cinnamon

· 2 T. cumin

· Salt and pepper to taste

· Parsley for garnish

Directions:

1. Add olive oil to a large pot or Dutch oven heat to medium. Add lamb and onion and sauté until the lamb begins to brown.

2. Add tomato paste and harissa and continue to cook for another 5 miin, stirring constantly.

3. Add peppers and sauté for an additional 10 min., stirring all the while.

4. Add paprika, cinnamon, cumin, salt, and pepper. Add 6 c. water and stir; heat on high until it boils, then reduce the heat and simmer for 1 hr.

5. After the meat has cooked for at least an hour, add the remaining vegetables, except for the zucchini, and enough water to cover all the ingredients.

6. Bring to a boil and then reduce the heat and simmer until the veggies and the meat are tender (about 30 - 45 min.).

7. Prepare couscous according to package directions (to prepare traditionally, see the recipe below. Allow at least an hour to prepare in the traditional way).

8. Add zucchini and cook until tender (about 5 min.).

9. Season with salt and pepper to taste.

10. Place prepared couscous in a serving bowl. Cover with sauce and arrange vegetables and lamb on top. Garnish with parsley.

***If you have a steamer, you can prepare couscous the traditional way. It takes a lot of time, but when done right, is makes a wonderfully fluffy couscous. ***

1. Add 2 T. of olive oil to dried couscous (do not use instant couscous) and toss in a very large mixing bowl until the granules are evenly coated.

2. Sprinkle the couscous with ½ c. water, toss, and let stand for 5-10 minutes.

3. Oil your steamer basket so the couscous will not stick. You may steam the couscous over the stew or over salted water, but the basket must fit tightly over the pot. You may use cheesecloth to line the steamer basket if its holes are too large.

4. Sprinkle the couscous into the steamer. Do not place a lid on the steamer. When steam emerges from the couscous, cook for 15 min.

5. Put couscous back to the mixing bowl. Let cool for a few minutes (cool enough to handle). Sprinkle in 1 c. water and ½ t. salt, tossing the couscous lightly as you add the water.

6. Sprinkle the couscous back into the steamer and again heat uncovered for 15 minutes after steaming commences.

7. Put couscous back to the mixing bowl. Let cool for a few minutes (again, cool enough to handle). Sprinkle in 1 ½ c. water, tossing the couscous lightly as you add the water.

8. Sprinkle the couscous back into the steamer and again heat uncovered for 15 minutes after steaming commences. Fluff with a fork and serve.