Tunisian Couscous With Lamb

One of the great things about living in or near Washington, DC is the diversity of people and cultures here. If you’re here any time at all, chances are good you’ll meet people from just about every country on the planet. And, of course, you’ll almost certainly come across a restaurant or a gathering where the food of one of those countries is being featured. This Tunisian couscous recipe is a good example of that. I was introduced to it at a reception for a friend of mine who is running for a local office, found the cook who was, of course, Tunisian, and convinced her to give me the recipe.

The key to making it authentic is harissa, a blend of spices and herbs that flavors many dishes from north Africa. It comes as either a paste, which will almost certainly have to be sourced at an ethnic grocery, or as a powder, which is more easily found at a conventional grocery or online. Just the aroma of harissa will transport you to the southern shores of the Mediterranean.

Some of the ingredients, especially the potatoes, struck me as odd to serve with couscous, but having tasted it before seeing the recipe, I resisted the urge to tamper with what I knew to be a wonderful blend of tastes and textures. That said, one of the things that Tunisian cook was quick to point out is that in her country, the mix of vegetables will vary by season or availability. In other words, feel free to use what works for you.

Tunisian Couscous with Lamb 2015-08-31 08:37:56 Serves 4 Tunisian couscous evokes the wonderful aromatic flavors of North Africa and provides a warming, filling one-pot meal. Write a review Save Recipe Print Ingredients 1 1/2 lbs. lamb shoulder, bone in 2 tablespoons olive oil 14 ounces canned chickpeas 4 tablespoons tomato paste 1 tablespoon chili paste or harissa 1/2 tablespoon paprika 1/2 tablespoon cinnamon 1/2 tablespoon cumin 1 teaspoon salt and pepper 1 large onion, cubed 1 large green pepper, cubed 1 large zucchini, cubed 2 potatoes 2 carrots 2 cups uncooked couscous 1 cup water 1 cup tomato sauce Instructions Trim lamb should from the bone and cut into 1-inch cubes.Reserve the bones. Heat a large saute pan or dutch oven, add the olive oil and brown the lamb cubes. Remove and set aside. Saute the onion in the same pan, adding a little more oil if needed. Add tomato paste, chickpeas, harissa and other spices and 1 cup of water, and bring to a boil. Add the reserved lamb bones. Cut vegetables, place them into pot, add the browned lamb and enough water to just cover, and bring to a low simmer. Allow to cook for 30-45 minutes, or until vegetables are tender. To prepare couscous, bring 1 cup water and 1 cup tomato sauce to a brisk simmer in a 4-quart saucepan. Add the couscous, remove from heat and stir. After five minutes, put the now-cooked couscous in a large bowl and top with the braised lamb and vegetables. Serves 4. Discovery Cooking http://www.discoverycooking.com/

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