Tunisian Couscous

I was writing this recipe down for a friend and figured somebody might be curious about one of the Tunisian's popular dishes so I figured I'd post it here. It's something different to try if you are feeling adventurous...The picture is one I "borrowed" from the internet.

Needed:

2 pounds of Meat (I like chicken legs, they used lamb, beef cubes, fish or plain vegetable)

2 cups Couscous (medium grain has the best texture for the dish)

Olive oil

Onion cut up into small pieces

2 Green Peppers (washed and quartered)

2 Potatoes (Peeled, washed and quartered)

2 Large Carrots (peeled and cut in half)

1 can of chickpeas (drained)

4 Tablespoons Tomato Paste

1 Tablespoon Chili Powder or more to taste (They use Harissa or Piment Doux)

½ Tablespoon Paprika

½ Tablespoon Cinnamon

½ Tablespoon Cumin (although I asked a Tunisian while I was there and she uses coriander instead)

Salt to taste

Wash chicken and place in a big pot with a splash of olive oil and the onions. Cook until the onions are getting transparent and the outside of the chicken is starting to brown. Then you add the chickpeas, tomato paste and a cup of water. This simmers for about 15 minutes, you can add more water if you need to just add a bit more tomato paste as well if you do. Then you put in 4 ½ cups of water and the vegetables and bring it to a boil. While it is coming to a boil you prepare the couscous.

The couscous needs to end up in a large colander. I have a big metal one with smaller holes, but this recipe has also worked in my smaller, plastic one. I say it needs to end up there because if you pour it in before wetting it, it seeps through and makes a big mess, so you take a cup of hot water and a small bowl and pour the couscous into the water, stir it up and let it sit for a minute to absorb the water and make it stick together. Then you pour it into the colander. The colander then gets placed over the hot mixture where it can steam and get soft while the vegetables cook. This takes about 30 minutes, it depends on how you like the veggies.

This is where it gets a bit messy. You then take off the colander and pour the sauce in the pan over the couscous. Some people place the couscous in the serving dish, gently pull out the veggies and meat and then pour the sauce over the couscous and mix the two together and let it sit. I like to put the couscous in the sink and stir as I pour so all the excess sauce goes down the drain and the couscous gets the perfect amount of flavor without a bunch of extra sauce. You can do it either way. Anyhow, at the end you take the veggies and meat and arrange it over the top of the couscous, with the chickpeas piled up in the center (if you are really going for the presentation aspect) and enjoy.