She Strengthens

Tunisian Couscous with Vegetables and Chickpeas: A Flavorful Family Recipe

A Taste of Tradition

This beloved Tunisian dish has been passed down through generations, and now it’s time to share it with you. Inspired by the rich flavors of North Africa, this recipe brings together the comforting warmth of couscous, the freshness of vegetables, and the protein-packed punch of chickpeas.

Gather Your Ingredients

Before you begin, make sure you have the following essentials:

• 1 cup dried chickpeas
• 1/2 cup ras al hanout seasoning powder
• 1 small zucchini (courgette)
• 2 large turnips
• 3-4 large carrots
• 2 ripe tomatoes
• 1 potato
• 4-5 cups dry small-medium grain couscous
• Fresh harissa paste
• 2 tbsp tomato paste

Soak, Steam, and Simmer

Start by soaking the dried chickpeas overnight. Next, prepare your couscous by slowly adding hot water to the grains, working with your hands to distribute the moisture and break up any clumps. Steam the couscous for 15-20 minutes above a flavorful vegetable broth, repeating the process four times.

Vegetable Medley

Meanwhile, peel and chop the turnips, carrots, potatoes, and tomatoes. Add them to the bottom pot, along with the chickpeas, and simmer for at least an hour. In the last 10 minutes of cooking, add the zucchini, salt, tomato paste, and ras al hanout to the broth.

Assembly and Serving

To serve, place the cooked couscous in a large shallow bowl, flattening it slightly. Arrange the cooked vegetables and chickpeas on top, and ladle the flavorful broth into a pitcher. Add a dash of harissa for an extra kick, if desired. Traditionally, this dish is served with a whole, roasted and salted Hatch-style chile for each person.

Tips and Variations

For an added boost of flavor, consider adding chicken, beef, lamb, or merguez to the lower pot. If you don’t have a couscoussier, you can still achieve light and fluffy couscous by slowly adding hot water in steps to a large bowl and using a microwave to cook. Just remember, the key to perfect couscous is to never dump it directly into the broth!