Tunisian Camounia (Meat and Bean Stew)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be more economical than dried chickpeas.

Heat 1/3 cup of regular oil in a large pot.

Add 2 cans of regular tomato sauce, 1 teaspoon of paprika, 3 teaspoons of cumin, 3 teaspoons of garlic, and 1/2 teaspoon of harissa; let simmer for 5 to 10 minutes.

Add 2.5 pounds of meat to the pot and mix with the sauce to absorb flavors.

Pour in 2.5 cups of water until it covers the meat; cook at medium low for about 1 hour to 1 hour and 15 minutes.

Prepare couscous by adding 4 tablespoons of olive oil and 1/2 teaspoon of salt to 1 pound of couscous; stir to combine.

Pour boiling water over the couscous and let it steam for 5 to 7 minutes.

After the meat has cooked for about 45 minutes, add 2 cans of 15 ounces of pinto beans and stir; let cook for an additional 15 minutes.

Add 1 clove of garlic and 1 extra teaspoon of cumin to the meat mixture and stir before serving.

Serve the Camounia over couscous.

Cooking Techniques

Equipment Needed

Spice Level: