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Couscous Barka

Name: Couscous Barka
Prep time: PT30 minutes
Cook time: PT1 hour 30 minutes
Total time: PT2 hours
Yield: 6
Cuisine: Tunisia
Ingredients: 1 kg Lamb shoulder or chicken thighs (cut into large pieces); 500 g Couscous; 2 large Onions (chopped); 400 g Tomatoes (canned crushed or fresh, chopped); 3 medium Carrots (peeled and cut into chunks); 200 g Chickpeas (cooked or canned, drained); 2 medium Zucchini (cut into chunks); 2 medium Turnips or rutabaga (peeled and cut into chunks); 4 cloves Garlic (minced); 4 tbsp Olive oil; 2 tbsp Tomato paste; 1 tsp Coriander (ground); 1 tsp Cumin (ground); 1 tsp Turmeric; 0.5 tsp Cinnamon; 0.25 tsp Cayenne pepper (or to taste); to taste undefined Salt; to taste undefined Black pepper; as needed undefined Water or broth; for garnish undefined Fresh cilantro or parsley (chopped); for serving undefined Harissa

A hearty and flavorful couscous dish from Tunisia, often prepared for special occasions. It features tender lamb or chicken, a rich vegetable stew, and is typically served with a side of harissa for an extra kick.

準備時間30 minutes

調理時間1 hour 30 minutes

合計時間2 hours

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the lamb or chicken pieces on all sides. Remove and set aside.
2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3
Stir in tomato paste, ground coriander, cumin, turmeric, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
4
Return the meat to the pot. Add crushed tomatoes, carrots, turnips/rutabaga, and enough water or broth to cover the ingredients. Season with salt and black pepper.
💡 プロのコツ: Ensure meat is mostly submerged
5
Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender. Add zucchini and chickpeas during the last 30 minutes of cooking.
💡 プロのコツ: Check liquid levels periodically and add more water/broth if needed
6
While the stew is simmering, prepare the couscous according to package directions. Typically, this involves steaming it over the simmering stew or hydrating it with hot water/broth and fluffing with a fork.
💡 プロのコツ: Fluff couscous with a fork to separate grains
7
Serve the couscous in a large platter or individual bowls. Ladle the lamb/chicken and vegetable stew over the couscous. Garnish with fresh cilantro or parsley. Serve hot with harissa on the side.

調理履歴を記録する

💡 プロのコツ

✓For a richer flavor, use lamb shoulder.
✓Adjust the amount of cayenne pepper to your spice preference.
✓If you don't have a couscoussier, you can steam the couscous in a colander set over the simmering stew, covered with a cloth.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Use beef or a mix of meats.
Add other vegetables like bell peppers or pumpkin.
For a vegetarian version, omit the meat and increase the amount of vegetables and chickpeas.