how to make tunisian couscous with meat. kosksi tounsi

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are often less expensive.

lamb

🥗Healthier: beef

💰Cheaper: pork

Beef is leaner than lamb, and pork is typically cheaper.

harissa

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers similar heat, while red pepper flakes are more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

Add oil to a pot and then add the onions and meat (lamb).

Mix everything together without sautéing.

Add 2 teaspoons of coriander powder, 2 teaspoons of paprika, 1.5 teaspoons of turmeric, and salt to taste.

Pour in hot water (not cold) to avoid toughening the meat.

If using canned chickpeas, add them later; if using dried, add them now.

Ensure the tomato paste is dissolved in the water and add another half liter of water.

Let the mixture cook.

Prepare the couscous by adding 500 grams to a bowl with warm water and olive oil, mixing until the oil is absorbed.

Place the couscous in a double steamer to steam.

Add chopped vegetables (carrots, pumpkins, potatoes) to the pot.

Once the couscous is ready, add the sauce to it and mix everything together.

Check if the meat is cooked by checking its tenderness.

Simmer until the oil rises to the top, indicating the meat is cooked.

Mix everything together, ensuring enough sauce is present for the couscous to absorb.

Cooking Techniques

Equipment Needed

Spice Level: