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Tunesian CousCous

Tunisian Couscous

Couscous is Tunisia’s national dish — a fragrant semolina grain steamed and served with a rich sauce of meat, fish, or vegetables. Unlike Moroccan couscous, Tunisian couscous often has a spicy kick thanks to harissa, making it bold and deeply satisfying. This recipe brings together tender lamb (or fish), seasonal vegetables, and the signature flavors of North Africa in one dish.
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Course: Main Course
Cuisine: Tunesian
Keyword: couscous Tunisia recipe, couscous with fish, couscous with lamb, Tunisian couscous
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Calories: 420kcal

Ingredients

  • 2 cups couscous semolina grains
  • 3 tbsp olive oil
  • 500 g lamb chicken, or fish (such as sea bass or grouper), cut into pieces
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tbsp harissa adjust to taste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ½ tsp turmeric
  • 4 cups vegetable or chicken stock
  • 2 carrots peeled and chopped
  • 2 zucchini chopped
  • 1 potato cubed
  • 1 handful of chickpeas pre-cooked or canned
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish
  • Lemon wedges to serve
Start Cooking

Instructions

  • Prepare the couscous: Place the couscous in a bowl, drizzle with 2 tbsp olive oil, and fluff with a fork. Add 1 cup boiling water, cover, and let steam for 5 minutes. Fluff again and set aside. (Traditional method: steam couscous in a couscoussier for richer flavor.)
  • Cook the sauce: In a large pot, heat 1 tbsp olive oil. Add onion and garlic, sauté until soft. Stir in tomato paste, harissa, and spices, and cook for 2 minutes until fragrant.
  • Add the meat or fish: Add lamb or chicken pieces (if using fish, add later to avoid overcooking) and sear lightly in the sauce.
  • Simmer: Pour in stock, bring to a boil, then reduce to a simmer. Add carrots, zucchini, potato, and chickpeas. Cook for 30–40 minutes until meat is tender and vegetables are soft.
  • If using fish: Add fish pieces in the last 10 minutes of cooking.
  • Assemble: Spoon couscous into bowls or a large serving dish. Ladle sauce, meat/fish, and vegetables over the top.
  • Finish: Garnish with parsley or cilantro and serve with lemon wedges on the side.

Notes

Each Tunisian region has its own couscous tradition — coastal towns often make it with fish, while inland areas prefer lamb or chicken.
You can make it vegetarian by using only vegetables and chickpeas.
Harissa gives the dish its Tunisian identity — adjust the heat level to your taste.

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 46g | Protein: 28g | Fat: 14g