Couscous Tunisiano


1 kilogram of lamb
1 - a large onion
3 tablespoons of tomato paste
3 tablespoons of red chili pepper
1/2 coffee spoon black pepper
- - salt
2 cups of oil
- - Couscous:
1 kilogram of couscous
2 tablespoons of olive oil
- - water
- - For decoration:
200 grams of chickpeas, pre-soaked in water
100 gr raisins (dried grapes)
1/2 coffee spoon of turmeric
Boiled eggs
Fried green pepper


1- Cut the meat and season it with half the amount of tomato paste, red pepper, and salt, and mix the ingredients well with a bit of water.
2- Leave the marinated meat aside until it absorbs all the spices
3- Preparing the sauce: Pour the oil into a saucepan, add the onion, let it fry well, and add the marinated meat
4 - Add the remaining tomato paste, red pepper, and black pepper, add a little water, and let the sauce cook over low heat for 10 minutes.
5- Preparing the couscous: Pour the couscous into a bowl, add a little oil, sprinkle it with half a cup of water, then crumble it well until the couscous is separated from each other.
6 - Add a liter of hot water to the pot, and when it starts to boil, put the couscous from above in a couscous to be steamed.
7 - After 20 minutes, pour the couscous into a bowl, sprinkle it with a little water, and crush it well, then return it to cook again over steam.
8- When the couscous is ready, put it in a wide bowl and crumble it well to make sure that the sauce and meat are ready.
9- Preparing the chickpeas: Boil the chickpeas in water with turmeric and a little salt
10- Prepare the raisins: Soak the raisins for an hour in water, then boil them for 5 minutes
11- Drain the chickpeas and raisins from the water, mix them, then pour a little couscous sauce over them.
12- Add the sauce to the couscous little by little until it is well watered and becomes red in color; cover it and let it rest on the side; after 5 minutes, put the couscous in a serving dish, add the chickpeas and raisins, arrange the meat, eggs, and fried green pepper.

Chef's advice
Adjust the concentration of the sauce and salt (the sauce should not be too concentrated).
Setup time 30 minutes / Cooking 30 minutes / Break 30 minutes.


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