Tunisian Couscous (Beef and Vegetables) - Episode 148 - Amina is Cooking

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.

Welcome to the channel and introduce the dish: Tunisian couscous with vegetables and meat.

List the ingredients needed for the recipe.

Prepare the couscous by placing it in a bowl and adding water and olive oil, then mix with a fork to separate the granules and add salt.

Cover the couscous and set it aside to soak.

Use a couscous pot with two parts: the lower part for the sauce and the upper part for steaming the couscous.

Heat olive oil and vegetable oil in the lower part of the couscous pot over medium to high heat.

Add the beef cubes to the pot and sear for a few minutes until browned.

Add chopped onions and spices (paprika, turmeric, caraway, salt, dried coriander) to the pot and sauté for a few minutes.

Add chili paste and tomato paste to the pot, sautéing for a few minutes to reduce acidity.

Pour in about 1 liter (4 cups) of water to submerge the beef and onions, stir slightly, and cover to let it simmer until the beef is almost done.

Prepare the couscous for steaming by rubbing it with hands to remove lumps until it resembles dry sand.

Place the couscous in the upper part of the couscous pot and steam for about 20 minutes, covering it.

After 20 minutes, remove the couscous and add butter, mixing well until melted and evenly distributed.

Add the cooked chickpeas and chopped vegetables (cabbage, carrots, potatoes, zucchini, and garlic) to the pot, stirring slightly.

If needed, add more water to the pot, then place the couscous back on top and steam for another 20 minutes.

After the second steaming, pour some of the cooking liquid onto the couscous to soak it, mixing gradually to avoid lumps.

Once mixed, serve the couscous on a traditional plate, layering the couscous first and then adding the cooked vegetables and meat on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary