The Tunisian cuisine was enriched throughout the centuries by the contributions of the people who came in the country. For example, the Jewish community’s impact is very significant as were the Berbers who brought couscous to Tunisia. The national dish remains obviously the couscous. It is a semolina cooked with the vapor and sprinkled, after cooking with a sauce. The seeds can be large, average or fine. It is specifically the sauce which, by its contents, makes the infinite variety of the couscous: vegetables, fish, octopuses, lamb, beef, chicken…

  • 1 kg Lamb — chopped
  • 3 Onion — chopped
  • 1/2 Cup Olive Oil
  • 100 gm Tomato Paste
  • 2 Large Tomatoes — chopped
  • 1 Tab Cumin
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Curry Powder
  • 1/2 Teaspoon Cayenne
  • 5 Cloves Garlic
  • Salt — to taste
  • 1 Medium Bell Pepper — chopped
  • 1 Butternut Squash
  • 2 Medium Turnips — chopped
  • 2 Medium Carrot — stripped
  • 250 gm Onion — finely chopped
  • 250 gm Potatoes
  • 1 Cups Dry Couscous — cooked
  • 1 Medium Green Onion — chopped
  • 2 Sprigs Parsley — chopped
  • 1 Medium Lemons

Direction:

  • In a large stew pot, brown lamb and first set of onions. Add tomato paste and cook for 5 minutes stirring frequently.
  • Add tomatoes, spices, green peppers, and reduce heat to simmer. After 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. Cook until meat and vegetables are tender. Serve on individual plates over couscous.
  • Garnish with green onion, parsley and lemons.
Tagged: Stuart