Best 4 Tunisian Couscous Recipes

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Discover the tantalizing flavors of Tunisia with our curated collection of couscous recipes. Embark on a culinary journey through the vibrant streets of Tunis, where aromatic spices mingle with the freshest ingredients, creating a symphony of flavors that will tantalize your taste buds. From the classic Tunisian couscous, a delightful combination of tender semolina, succulent vegetables, and savory broth, to the hearty couscous with lamb, a delectable fusion of tender lamb, aromatic spices, and fluffy couscous, our recipes capture the essence of Tunisian cuisine. Explore the vegetarian delights of couscous with seven vegetables, a colorful medley of fresh vegetables simmered in a flavorful broth, or indulge in the simplicity of couscous with tomato sauce, a quick and easy dish that showcases the vibrant flavors of ripe tomatoes. Each recipe is a culinary masterpiece, offering a unique taste of Tunisia's rich culinary heritage.

Here are our top 4 tried and tested recipes!

TUNISIAN GRILLED PEPPERS AND TOMATOES WITH COUSCOUS



Tunisian Grilled Peppers and Tomatoes with Couscous image

This spicy, juicy meal, perfect for the summer, is one of a variety of Tunisian grilled salads. The couscous can be served warm or at room temperature. This makes a heavenly summer meal. Reconstitute some couscous and top with this spicy, juicy mix of grilled pepper and tomato salad. You can serve the couscous warm or at room temperature. The pepper salad is typical of Tunisian grilled salads (mechwya), of which there are many versions (eggplant can be included in the mix). In Tunisia, a spice mix called tabil would be used to season the peppers. I keep the mix on hand, without the dried garlic, but here I've given you a mix of spices to use. You can substitute tabil if you have some; the mix will be a little hotter because there is cayenne in the tabil.

Provided by Martha Rose Shulman

Categories     main course

Time 45m

Yield Serves 6

Number Of Ingredients 13

3 large bell peppers, preferably a mix of red, yellow and green or yellow, orange and red (about 1 1/2 pounds)
2 green Anaheim peppers
1 pound ripe but firm tomatoes
1 or 2 garlic cloves, to taste
Salt to taste
1/4 teaspoon ground caraway
1/2 teaspoon ground coriander
Pinch of cayenne (more to taste)
1 to 2 tablespoons lemon juice, to taste
2 to 4 tablespoons extra-virgin olive oil, to taste
1/4 cup chopped fresh parsley
1 to 1 1/2 cups couscous, reconstituted (3 to 4 1/2 cups reconstituted couscous)
Imported black olives for garnish

Steps:

  • Grill peppers over a hot grill or a gas flame, or under a broiler, until charred. Place in a bowl and cover with a plate or with plastic. Allow to cool.
  • Grill tomatoes over a hot grill or under a broiler for about 3 minutes, until skins split and char. If tomatoes are large, turn over and grill on the other side. Small tomatoes needn't be turned. You do not want to cook them until they're overly soft. Remove from heat, place in a bowl and allow to cool until you can handle them.
  • When peppers are cool enough, stem and peel. Holding them over the bowl to catch juices, seed and cut in 2-inch long strips. Transfer to another bowl and strain in juices. Peel, core and slice tomatoes. Cut slices into strips and transfer, with juices, to bowl with peppers.
  • In a mortar and pestle, purée garlic with a generous pinch of salt. Add caraway, coriander and cayenne if using. Work in the lemon juice and olive oil and toss with vegetables. Add half the parsley and toss together. Taste and adjust seasoning.
  • Warm couscous if desired and divide among plates or wide bowls. Spoon on pepper and tomato salad with juices in bowl. Sprinkle more parsley on top and serve.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 479 milligrams, Sugar 9 grams

TUNISIAN ORANGE CHICKEN WITH COUSCOUS



Tunisian Orange Chicken With Couscous image

Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil

Provided by JackieOhNo

Categories     Stew

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 20

1 (3 lb) whole chickens, cut in 8 pieces
1 large onion, cut crosswise in 1/4-inch-thick slices and separated into rings
1 cup celery, sliced
1 small garlic clove, crushed
1 1/2 tablespoons all-purpose flour
1/2 teaspoon sugar
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large tomatoes, cored and chopped
1 cup orange juice
2 large navel oranges, peeled and cut crosswise into 1/2-inch-thick slices
1/2 cup small pitted ripe black olives
1 1/2 cups water
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1 cup couscous
watercress leaf, for garnish (optional)
1 navel orange, sliced, for garnish (optional)

Steps:

  • In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
  • Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
  • Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
  • Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
  • Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
  • With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
  • Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.

Nutrition Facts : Calories 819.6, Fat 43.6, SaturatedFat 14, Cholesterol 175.7, Sodium 1243, Carbohydrate 60.4, Fiber 6.5, Sugar 15.1, Protein 46.1

TUNISIAN COUSCOUS



Tunisian Couscous image

Make and share this Tunisian Couscous recipe from Food.com.

Provided by me2006

Categories     Grains

Time 1h50m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 14

2 cups uncooked couscous
2 tablespoons olive oil
1 large onion, cubed
1 large green pepper, cubed
1 large zucchini, cubed
2 potatoes
2 carrots
14 ounces chickpeas
4 tablespoons tomato paste
1 tablespoon chili paste or 1 tablespoon harissa
1/2 tablespoon paprika
1/2 tablespoon cinnamon
1/2 tablespoon cumin
1 teaspoon salt and pepper

Steps:

  • Saute onion and olive oil in a saucepan over medium heat.
  • Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
  • Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
  • To prepare couscous, place it into a colander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
  • Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

Nutrition Facts : Calories 873.4, Fat 12.3, SaturatedFat 1.7, Sodium 629.3, Carbohydrate 165.2, Fiber 20.8, Sugar 11, Protein 28.1

25-MINUTE TUNISIAN VEGETABLE COUSCOUS



25-Minute Tunisian Vegetable Couscous image

A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!

Provided by girlandagun

Categories     World Cuisine Recipes     African

Time 25m

Yield 6

Number Of Ingredients 20

1 tablespoon olive oil
1 red onion, chopped
1 zucchini, coarsely chopped
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
½ cup sliced baby portabella mushrooms
4 cups vegetable broth
½ teaspoon smoked sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon salt
1 tablespoon chopped fresh cilantro
1 (16 ounce) can chickpeas, drained
2 Roma tomatoes, sliced
2 cups dry couscous
1 teaspoon grated orange zest
1 tablespoon grated Parmesan cheese
½ teaspoon paprika
1 tablespoon finely chopped toasted almonds

Steps:

  • Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
  • Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
  • Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g

Crafting a tantalizing Tunisian couscous dish demands attention to detail, meticulous ingredient selection, and a symphony of flavors. Embark on this culinary journey armed with these essential tips to achieve perfection:

Tips:

  • Embrace the Magic of Homemade Broth: Elevate your couscous by preparing a flavorful homemade chicken or vegetable broth. This cornerstone ingredient infuses the dish with depth and umami that store-bought options can't match.
  • Harness the Power of Spices: Unleash the aromatic potential of Tunisian cuisine through a tapestry of spices. Ras el Hanout, a blend of up to 20 spices, and cumin, coriander, and paprika add warmth, depth, and a distinctive North African flair.
  • Respect the Sanctity of Couscous: Honor the traditional method of preparing couscous by hand. The act of rolling the semolina granules with water creates a unique texture that pre-cooked couscous lacks. If time is of the essence, opt for high-quality pre-cooked couscous to maintain authenticity.
  • Vegetable Symphony: Embark on a vibrant journey through the world of vegetables. Carrots, zucchini, potatoes, and bell peppers bring color, texture, and a burst of nutrients to the couscous. Experiment with different combinations to create a symphony of flavors.
  • Savor the Essence of Herbs: Enhance the dish's aromatic profile with a medley of fresh herbs. Cilantro, parsley, and mint add a refreshing touch that harmonizes with the spices and vegetables.

Conclusion:

Tunisian couscous stands as a testament to the culinary artistry of North Africa, a dish that captivates the senses with its intricate flavors and vibrant colors. By following these tips, you'll unlock the secrets of creating an authentic and delectable Tunisian couscous that will transport your taste buds to the bustling markets and fragrant kitchens of Tunisia. Prepare to embark on a culinary adventure that celebrates the rich heritage and vibrant traditions of this North African gem.

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