Go Back

Tunisian Couscous with Meat and Vegetables Recipe

A traditional North African dish, Tunisian Couscous with Meat and Vegetables is a hearty and flavorful one-pot meal made with steamed couscous, tender meat, vibrant vegetables, and bold Tunisian spices like harissa and cumin. Perfect for family dinners or festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 8
Calories 520 kcal

Ingredients
  

For the Couscous:

  • 2 cups medium-grain couscous
  • 2 tbsp olive oil or melted butter
  • 1 tsp salt
  • 1½ cups warm water plus more for steaming

For the Meat & Stew Base:

  • 2 tbsp olive oil
  • 2 medium onions finely chopped
  • 3 –4 garlic cloves minced
  • 1½ lbs lamb shoulder beef chuck, or bone-in chicken
  • 2 tbsp tomato paste
  • 1 tbsp harissa adjust to taste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • Salt and black pepper to taste
  • 4 cups water or broth chicken or beef

Vegetables:

  • 2 carrots peeled and halved
  • 2 zucchini halved lengthwise
  • 2 potatoes peeled and quartered
  • 1 cup pumpkin or squash cut into chunks
  • 1 can chickpeas or 1 cup cooked
  • 1 bell pepper optional, quartered
  • 1 small cabbage optional, quartered

Instructions
 

Step 1 – Sear the Meat:

  • Heat olive oil in a large pot or couscoussier over medium heat.
  • Add onions and sauté until soft.
  • Stir in garlic and meat. Sear until browned on all sides.

Step 2 – Build the Stew:

  • Add tomato paste and harissa. Cook for 2–3 minutes.
  • Stir in spices (coriander, cumin, paprika, cinnamon) and season with salt and pepper.
  • Pour in broth or water. Bring to a boil, then reduce heat to simmer for 30 minutes.

Step 3 – Add the Vegetables:

  • Add carrots and potatoes first. Cook for 10 minutes.
  • Add zucchini, pumpkin, bell pepper, chickpeas, and cabbage.
  • Continue simmering until all vegetables and meat are tender (about 1.5–2 hours total stew time).

Step 4 – Prepare the Couscous:

  • Place couscous in a large bowl. Mix in olive oil and salt.
  • Add warm water gradually while fluffing with your fingers or fork. Let rest for 10 minutes.
  • Steam the couscous in a couscoussier or over a pot for 15 minutes.
  • Return to the bowl, fluff again, sprinkle with water, and steam twice more (total 3 rounds).

Step 5 – Assemble & Serve:

  • Mound couscous on a platter. Create a well in the center.
  • Arrange meat and vegetables over couscous.
  • Ladle some broth around the edges; serve the rest on the side.

Notes

  • Storage: Store stew and couscous separately in airtight containers. Refrigerate for up to 4 days. Freeze stew for up to 3 months.
  • Meat Variations: Try chicken thighs or fish (like sea bass) for regional variations.
  • Vegetarian Version: Use veggie broth and double up on vegetables and legumes.
  • Harissa Tip: Adjust the amount of harissa based on your spice tolerance. Add more when serving for heat lovers.
  • Couscous Shortcut: In a pinch, use instant couscous following package directions—but for authenticity, steaming is worth it!