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This traditional Tunisian recipe brings warm North African flavors to your kitchen. From spicy harissa to the warmth of cumin and coriander and the sweet touch of raisins, this dish can excite your taste buds. T
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 tablespoons olive oil | |
| 1 large onion (diced) | |
| 2 carrots (cut into a medium size bites) | |
| 2 medium size zucchinis (sliced into medium size bites) | |
| 3 garlic cloves (minced) | |
| 1 tablespoon tomato paste | |
| 1 tablespoon harissa | |
| 1 teaspoon cumin | |
| 1 teaspoon coriander | |
| 1 teaspoon caraway ground | |
| 1 ½ cups broth (either vegetable or water) | |
| 1 can 15 oz garbanzo beans (drained and rinsed) | |
| 2 tablespoon lime juice or lemon | |
| Salt and pepper |
To prepare the couscous:
| 2 tablespoons olive oil | |
| 2 cups Couscous | |
| 1 teaspoon salt | |
| 4 cups hot water or choice of broth | |
| Add chopped cilantro for garnish once you're finished preparing the couscous. |
Preparation
1
Prepare the Vegetable Medley
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Add the diced carrots and cook for another 4 minutes, stirring occasionally. Then, stir in the zucchini and minced garlic, and cook for 30 seconds, just until fragrant.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Add the diced carrots and cook for another 4 minutes, stirring occasionally. Then, stir in the zucchini and minced garlic, and cook for 30 seconds, just until fragrant.
2
Build the Sauce
Stir in tomato paste, harissa, cumin, coriander, and ground caraway to the sautéed vegetables. Mix well to coat everything evenly with the spices. Pour in 1½ cups of broth and bring the mixture to a gentle boil. Add the drained garbanzo beans, along with salt and pepper to taste. Let it simmer on medium heat for 10 minutes, allowing the flavors to blend. Then, turn off the heat and finish with a splash of lime or lemon juice for brightness.
Stir in tomato paste, harissa, cumin, coriander, and ground caraway to the sautéed vegetables. Mix well to coat everything evenly with the spices. Pour in 1½ cups of broth and bring the mixture to a gentle boil. Add the drained garbanzo beans, along with salt and pepper to taste. Let it simmer on medium heat for 10 minutes, allowing the flavors to blend. Then, turn off the heat and finish with a splash of lime or lemon juice for brightness.
3
Prepare the Couscous
In a separate pot, heat 2 tablespoons of olive oil over medium-high heat. Add the dry couscous and toast it for about 2 minutes, stirring to coat the grains in oil. Pour in 4 cups of hot water or broth, add a pinch of salt, and stir once. Cover the pot with a lid, then turn off the heat and let the couscous steam undisturbed for 5 minutes. After resting, fluff the couscous with a fork to separate the grains and release steam.
In a separate pot, heat 2 tablespoons of olive oil over medium-high heat. Add the dry couscous and toast it for about 2 minutes, stirring to coat the grains in oil. Pour in 4 cups of hot water or broth, add a pinch of salt, and stir once. Cover the pot with a lid, then turn off the heat and let the couscous steam undisturbed for 5 minutes. After resting, fluff the couscous with a fork to separate the grains and release steam.
4
To Serve
Spoon the fluffy couscous onto the bottom of a tagine dish or large serving platter. Top generously with the warm, spiced vegetable medley. Finish with a sprinkle of chopped fresh cilantro for a burst of color and flavor. Serve immediately and enjoy your delicious, comforting, and simple Tunisian couscous!
Spoon the fluffy couscous onto the bottom of a tagine dish or large serving platter. Top generously with the warm, spiced vegetable medley. Finish with a sprinkle of chopped fresh cilantro for a burst of color and flavor. Serve immediately and enjoy your delicious, comforting, and simple Tunisian couscous!
Recipe Tips & Suggestions
Storage tips
Dried Couscous can be stored for years, as it's pasta in a different shape. However, you'll want to keep it away from moisture or bugs, especially if you plan long-term storage. That makes it easy to buy a box of Couscous now, so you have it on hand in the future, even if you're not planning to make a dish with it anytime soon.
Once cooked, the couscous and the vegetable medley will last several days in the refrigerator. You can keep them separate or combine them so that the dish will absorb more of the flavor of the vegetable medley. This dish can be frozen for several months if stored in an airtight container.