Tunisian Couscous

Submitted by: Nina Mukerjee Furstenau (Origin: Kairowan, Tunisia)

Comfort Story:

In 1984, my husband and I were in the Peace Corps in Tunisia. Our wonderful neighbors there included us at their table many evenings. Aisha and her oldest two girls, Samia and Hinda, taught me how they made couscous—using delicious olive oil produced nearby, fresh vegetables, and even a smidgen of meat not ordinarily in their budget for special nights. Adding the tomato paste into the hot oil and letting it fry a few minutes in Aisha’s kitchen released a particular aroma that to this day, to my nose, means the dish is made tenderly, expansively, with love and caring. I have shared this delicious platter often for my family and friends ever since. It always warms the heart, fills the belly, and connects me to women and experiences I will always treasure.  

Tunisian Couscous

(serves 6 people)

Ingredients 

• Enough couscous for 6 people, about 2 cups dry kernels

• Olive oil, enough for 1 inch deep in a large stockpot

• 1 small can tomato paste

• 1 tomato, cut into pieces

• 1 onion, minced

• ½ pound lamb or beef, cubes (or, omit this to make it vegetarian)

• 4-5 cloves garlic, minced

• 1-1/2 teaspoons salt (or to taste)

• 1-1/2 teaspoons ground coriander

• 1-1/2 teaspoons ground caraway

• 1 teaspoon cayenne pepper (or more, to taste)

• ½ cup chickpeas, soaked overnight or canned, drained

• 1 small head cabbage, sliced finely

• 4 carrots, cut in half lengthwise and then cut into 2-inch segments

• 2 medium potatoes, cut in half lengthwise and then cut into large pieces

• 1 bunch spinach, chopped

• 1 bunch parsley, finely chopped

• 1-2 squash (optional), peeled and cut into chunks

• 1-2 turnips (optional), peeled and cut into chunks

Instructions:

In a large stockpot, heat the oil, put in the tomato paste, and fry for 2 minutes. Add the tomato pieces and fry for 2 minutes, then add the minced onion. Next, add the meat if using it. Stir-fry until the meat browns and/or the onion begins to brown. Add the garlic and other spices. Add the chickpeas, cabbage, carrots, potatoes, and spinach and enough water to cover. Simmer for 30 minutes. If you like, add squash and turnips. Cook for another 30 minutes or so, stirring occasionally.

While the sauce is simmering, put the dry couscous in a large bowl and dampen with drops of water (approximately 2 tablespoons worth) using your hand. Make sure all the kernels are damp. Add a few more drops of water if needed. Next, cook the couscous in a couscousier (or, if you are like me and do not have a couscousier, use a colander inserted in the top of the stockpot with a lid large enough to cover it as tightly as possible).

Steam the couscous for 15 minutes. Place the partially cooked couscous back in the large bowl and pour some of the red sauce from the vegetable pot into the couscous grains. The oil will pour out first and make the couscous tender. Mix well. Put the couscous back over the steam and cover it once again. Steam until tender (about another 15 minutes).

Place the couscous in a large bowl or on a serving platter, making a well in the center. Place the thick, spicy vegetables (and meat if using) and sauce in the well. Serve hot.

Note: This lovely, saucy dish is yummy the next day if you have left-overs!