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Couscous Barka
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.
đ§ Ingredienser
- 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 Salt
- to taste Black pepper
- as needed Water or broth
- for garnish Fresh cilantro or parsley(chopped)
- for serving Harissa
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips
- âFor a richer flavor, use lamb shoulder.
- âAdjust the amount of cayenne pepper to your spice preference.
- âIf you don't have a couscoussier, you can steam the couscous in a colander set over the simmering stew, covered with a cloth.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.