Lamb Couscous is one of the authentic dishes of Tunisians, like other North Africans, and couscous derives its originality from the land in which it grows, not to mention that Tunisia has historically been the source of the spike since Numidia, in addition to the abundance of sheep herds (the Berber Alloush) among the Berber tribes, which makes cooking couscous one of the authentic dishes and the decoration of couscous and its greens are produced by the earth, and the righteous parents have a strong relationship with this food, which is the main dish of their alms.
The people of the south call it couscous, historians believe that eating couscous increases the individual’s belonging to his environment and soil, and with that, it explains the soul, especially if eating flavored milk is accompanied by a fragrant wreath or if couscous is spread with this mountain plant. Which grows in the couscous environment. It is noteworthy that couscous today is diversified and is made on several types, from flour to thick to hot to the sun, and couscous to canned couscous, and its cooking varies according to each country and according to the capabilities of each family. Lamb Couscous is a Tunisian and Moroccan dish made on Eid El Adha, accompanied by vegetables and meat, a rich and perfectly balanced dish.
- 1 small shoulder of lamb; chopped into cuts
- 2 large onions
- 1 clove of garlic
- 3 beautiful ripe tomatoes
- a few sprigs of fresh coriander
- 1/2 tablespoon of ground coriander and 1/2 teaspoon ras el hanout
- 1 tsp sweet paprika
- 2 tbsp of tomato paste or a little more according to taste
- 1/2 tsp harissa
- 1 pinch of salt about 1 tbsp
- 3 tbsp sunflower oil
- 1 handful of dried chickpeas soaked from the day before or failing that, in a tin can
- 3 zucchini 3 carrots, 3 large turnips
- 1 1/2 lbs of fine semolina
- 3 or 4 tbsp of oil to moist the couscous
- 2 glasses of water
- 1/2 Cup of semi-salted butter
- Add the oil, ground coriander, ras el hanout, sweet paprika, salt, pepper, harissa, lamb and chickpeas
- Sauté your ingredients over medium heat for about 15to 20 minutes, stirring as often as possible and adding a glass of water if necessary (if it sticks)
- then cover the double food steamer with about 2.5 liters of water and cook
- Steaming the semolina couscous:
- Prepare the semolina couscous:
- put the fine couscous in a large bowl; (it is a kind of basin to work the couscous)
- Add 2 tbsp of oil and quickly work the semolina couscous with your hands.
- Add 3 large bowls of water and work it by rolling the grains on the palms of your hands until they are moist.
- Place the semolina in the double steamer and set it aside
- Meanwhile; peel and wash the vegetables, scrape the skin of the zucchini
- Cut them in half and then lengthwise
- As soon as the sauce boils, add the tomato paste
- Place on top of the couscous steamer basket
- Cook over medium heat until steam escapes.
- Remove the semolina couscous from the bowl and place it in the double steamer
- let cool a little, then add a large glass of water and salt (2 or 3 tbsp)
- Repeat the same process to work the semolina couscous like the first time
- Cook the couscous in the steamer for about 10 minutes
- To the sauce, add the turnips and carrots to the sauce and the zucchini 10 minutes before the end of cooking
- Place the semolina couscous steamer on the heat and let simmer for 20 to 25 minutes
- when the semolina couscous is ready, take it out and let it cool a little
- Add the butter and work it quickly one last time
- Put the semolina couscous in a large couscous plate
- Place the chickpeas on top and the vegetables all around
- Sprinkle generously with the sauce and enjoy with the hot meat and the fresh watermelon!
- Serve and enjoy your couscous!