Tunisian Lamb Couscous is a classic dish, and a national favorite. Make sure you use the Harissa sauce seasoning, for authentic results.
Tunisian Lamb Couscous Recipe-
- 2 lb. (900g) shoulder or leg of Lamb, deboned and cubed
- 2 large 0nions, peeled and rough chopped
- 4 tbsp. olive oil
- 2 tbsp. tomato paste
- 2 tsp. Harissa sauce, or more, to taste (a must have ingredient!)
- 5-6 large cloves garlic, peeled and crushed
- 4 zucchinis, cored, seeded, and chopped into long, wide strips
- 4 large carrots, peeled, cut in half lengthwise, and crosscut in half
- 14 oz. (400g) potatoes, peeled and diced small
- salt, to taste
- 14 oz. (400g) cooked couscous
- chopped fresh cilantro leaves, for garnish
- 2 lemons cut into wedges, for garnish
- Heat the oil in a large skillet over medium-high heat, then add in the onions and cubed lamb meat. Sauté until meat and onions are well browned.
- Now add in the Harissa sauce and tomato paste, and cook, stirring, for 5 minutes.
- Next, add in the zucchini, carrots, and potatoes, reduce heat to medium, and sauté, stirring now and then, for 15 minutes.
- Pour enough water into the skillet to cover the cooking ingredients by about 3″ (7.5cm), and stir well. Adjust heat so the dish is cooking at just a lively simmer, and cook for a full hour, uncovered.
- After an hour, see if the liquid has reduced to a thick stew consistency. If not, raise the heat a little, and cook a bit longer.
- Do a taste test, and adjust Harissa and salt if necessary.
- Serve your Tunisian Lamb Couscous over freshly cooked couscous, with chopped cilantro and lemon wedges as garnishes.