Tunisian Couscous with Meatballs (Ossbane)
Tunisian couscous, especially with meatballs, is a gem of Mediterranean cuisine. Every family has its own version, but all share a love for spices like cumin and harissa, which give it a unique character. It is often prepared for grand occasions, such as weddings or Eid, where it brings the whole family together around a generous dish. Are you wondering what the difference is with the Moroccan style? The Tunisian version is spicier and more colorful thanks to harissa. The secrets lie in the quality of the semolina and the slow cooking of the vegetables, which release all their aromas. Get ready to travel with this authentic recipe!
Ingredients
- Ground lamb500 g
- Durum wheat semolina (medium)500 g
- Onions3
- Fresh tomatoes4
- Tomato paste2 tablespoons
- Harissa (hot Tunisian chili paste)1 teaspoon
- Chickpeas (soaked overnight)200 g
- Carrots3
- Zucchini2
- Turnips2
- Green bell pepper1
- Fresh cilantro1 bunch
- Ground cumin2 teaspoons
- Sweet paprika1 teaspoon
- Saltto taste
- Ground black pepper1 teaspoon
- Olive oil4 tablespoons
Instructions
- 1
Prepare the meatballs: mix the ground meat with 1 grated onion, chopped cilantro, 1 teaspoon cumin, salt, and pepper. Shape into walnut-sized balls and set aside.
- 2
In a large couscoussier (steamer pot), heat the olive oil and sauté the sliced onions until translucent. Add the tomato paste, harissa, remaining spices (cumin, paprika), and peeled, crushed tomatoes. Simmer for 5 minutes.
- 3
Add the chickpeas, carrots, turnips, bell pepper, and zucchini cut into large chunks. Pour in 2 liters of water, season with salt, and bring to a boil. Once boiling, gently drop in the meatballs and cook over medium heat for 1 hour.
- 4
Meanwhile, prepare the semolina: place it in a large bowl, drizzle with a little salted water, and work it with your hands to loosen it. Place it in the top part of the couscoussier and steam for 20 minutes once the sauce starts boiling.
- 5
Remove the semolina, spread it on a tray, sprinkle with a little cold water, and fluff with your hands and a little oil. Return it to the couscoussier and steam for another 20 minutes.
- 6
Arrange the semolina on a large serving dish, make a well in the center, place the meatballs and vegetables, generously ladle over the sauce, and garnish with fresh cilantro. Serve hot.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !