Tunisian Couscous with Winter Vegetables and Chickpeas
Looking for an authentic Tunisian couscous recipe that warms the heart? This generous dish with winter vegetables and chickpeas is a treasure of Tunisian cuisine. Unlike Moroccan couscous, which is often sweeter, the Tunisian version stands out with the generous use of harissa – that chili paste that adds a kick. Here I use chicken, but you can substitute lamb or keep it vegetarian. Spices like cumin and coriander infuse the broth, and each bite transports you to the Tunisian sun. It's a perfect family meal for a comforting dinner. Serve with extra harissa for heat lovers!
Ingredients
- medium couscous500 g
- chicken (thighs)4 pieces
- onions2
- carrots3
- turnips2
- zucchini2
- cooked chickpeas200 g
- crushed tomatoes400 g
- tomato paste2 tbsp
- olive oil4 tbsp
- harissa1 tbsp (or to taste)
- ground cumin1 tsp
- ground coriander1 tsp
- paprika1 tsp
- saltto taste
- black pepperto taste
- butter (or margarine)30 g
- hot water1 L (approx)
Instructions
- 1
In a large pot, heat the olive oil and brown the chicken thighs on all sides. Remove and set aside.
- 2
In the same pot, sauté the chopped onions until translucent. Add the tomato paste, harissa, cumin, coriander, and paprika. Mix well.
- 3
Add the crushed tomatoes, then return the chicken. Cover with hot water, season with salt and pepper, and bring to a boil. Simmer covered for 20 minutes.
- 4
Wash and cut the carrots, turnips, and zucchini into large chunks. Add them to the pot along with the chickpeas. Cook for another 20 minutes until the vegetables are tender.
- 5
Meanwhile, prepare the couscous: pour it into a large dish, drizzle with a little salted water and melted butter, fluff with a fork, then steam it over the broth for 10 minutes. Repeat once.
- 6
Serve the couscous in a large deep dish, top with the chicken and vegetables, and generously ladle the broth over. Serve hot with extra harissa on the side.
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