Couscous is a staple in most North African cuisines. It is known as the national dish in Tunisia, Algeria and Morocco, as well as Mauritania and Libya.
For Moroccan and other North African Jews, couscous with seven vegetables is a traditional Rosh Hashanah dish. The seven vegetables symbolise luck for the coming new year and the numerous grains of couscous represent a new year with countless blessings.
Couscous is made from small durum semolina balls that are crushed and traditionally steamed in a couscous steamer to produce softer, larger grains.
Precooked couscous, also known as instant couscous, takes less time to prepare than traditional couscous, and is almost as good.
Couscous is also the name of the recipe made with the semolina of the same name. There are a multitude of North African couscous recipes, including vegetarian variations, meat (beef, lamb, etc), chicken, fish, or even butter couscous (couscous au beurre).
The recipe presented here is the Tunisian version. Tunisian couscous is one of the countless variations of this delicious and versatile dish. However, Tunisian couscous has some particularities that differentiate it from the Algerian or Moroccan couscous.
The Tunisian sauce for couscous is always red, because of the tomato that is used.
Couscous is a staple in most North African cuisines. It is known as the national dish in Tunisia, Algeria and Morocco, as well as Mauritania and Libya.
For Moroccan and other North African Jews, couscous with seven vegetables is a traditional Rosh Hashanah dish. The seven vegetables symbolise luck for the coming new year and the numerous grains of couscous represent a new year with countless blessings.
Couscous is made from small durum semolina balls that are crushed and traditionally steamed in a couscous steamer to produce softer, larger grains.
Precooked couscous, also known as instant couscous, takes less time to prepare than traditional couscous, and is almost as good.
Couscous is also the name of the recipe made with the semolina of the same name. There are a multitude of North African couscous recipes, including vegetarian variations, meat (beef, lamb, etc), chicken, fish, or even butter couscous (couscous au beurre).
The recipe presented here is the Tunisian version. Tunisian couscous is one of the countless variations of this delicious and versatile dish. However, Tunisian couscous has some particularities that differentiate it from the Algerian or Moroccan couscous.
The Tunisian sauce for couscous is always red, because of the tomato that is used.
INGREDIENTSBeef stew- 1,5 lb beef for stew cut in cubes - 1 onion - 4-5 garlic cloves - 2 tbsp tomato paste - eyeball spice mix for beef (smoked paprika, sweet paprika, kosher salt, garlic powder; onion powder, black pepper, dried thyme, dried oregano)Couscous- 340 g couscous - boiling water - salt and black pepper to taste - 1 tsp turmeric - 2 tbsp avocado oil - 1 zucchini - asparagus - canned chickpeasINSTRUCTIONS- Add 1/4 cup (60 ml) of oil into a large pan. | INGREDIENTSBeef stew- 1,5 lb beef for stew cut in cubes - 1 onion - 4-5 garlic cloves - 2 tbsp tomato paste - eyeball spice mix for beef (smoked paprika, sweet paprika, kosher salt, garlic powder; onion powder, black pepper, dried thyme, dried oregano)Couscous- 340 g couscous - boiling water - salt and black pepper to taste - 1 tsp turmeric - 2 tbsp avocado oil - 1 zucchini - asparagus - canned chickpeasINSTRUCTIONS- Add 1/4 cup (60 ml) of oil into a large pan. |
| Fry diced onion over medium heat for a few minutes up until it gets to the golden color. - Add diced garlic cloves and tomato paste to the onions for another 2 minutes. - Add the chopped beef cubes with a mix of spices and cook for 5 minutes stirring it all regularly. | Fry diced onion over medium heat for a few minutes up until it gets to the golden color. - Add diced garlic cloves and tomato paste to the onions for another 2 minutes. - Add the chopped beef cubes with a mix of spices and cook for 5 minutes stirring it all regularly. |
| Tunisian couscous has some particularities that differentiate it from Algerian or Moroccan couscous. Tunisian sauce for couscous is always red, thanks to the tomato. | Tunisian couscous has some particularities that differentiate it from Algerian or Moroccan couscous. Tunisian sauce for couscous is always red, thanks to the tomato. |
| - Cover the stew (I use Instant pot), on Manual setting for 27 minutes / or add a little bit of water to the pot and simmer it for 45-60 minutes over medium heat on the stove. - In the meantime, prepare the semolina couscous as indicated on the package, with boiling water, salt, pepper, turmeric and oil - Sauté asparagus and zucchini (pre-cut into strips). | - Cover the stew (I use Instant pot), on Manual setting for 27 minutes / or add a little bit of water to the pot and simmer it for 45-60 minutes over medium heat on the stove. - In the meantime, prepare the semolina couscous as indicated on the package, with boiling water, salt, pepper, turmeric and oil - Sauté asparagus and zucchini (pre-cut into strips). |
- Monitor the cooking process of the vegetables. Whenever the vegetable slices become soft and cooked, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from overcooking. - Arrange the semolina on a plate. Decorate the dish with vegetables in the middle and beef stew on the sides. Garnish the couscous with chickpeas. Enjoy and Be-Teavon ! @miriams__kitchen .
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