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Couscous

Name: Couscous
Cuisine: Tunisian
Ingredients: 2 cups semolina couscous; 500 grams lamb or beef; 1 cup chickpeas; 2 medium, sliced carrots; 2 medium, sliced zucchini; 1 large, chopped onion; 2 tablespoons tomato paste; 1 tablespoon harissa; 1 teaspoon cumin; 1 teaspoon coriander powder; 3 tablespoons olive oil

Couscous is a staple dish in Tunisian cuisine made from steamed semolina wheat granules, often served with a rich stew of meat and vegetables. It holds great cultural significance as a communal meal that brings families and communities together during celebrations and daily life.

11 ingredients

spicysavoryearthyaromatic

Culinary DNA Preview

Tunisian70%

Berber30%

Ingredients

semolina couscous
2 cups
lamb or beef
500 grams
chickpeas
1 cup
carrots
2 medium, sliced
zucchini
2 medium, sliced
onion
1 large, chopped
tomato paste
2 tablespoons
harissa
1 tablespoon
cumin
1 teaspoon
coriander powder
1 teaspoon
olive oil
3 tablespoons

Method

Steps not available

Origin Story

Couscous originated in the Maghreb region of North Africa, with roots tracing back to Berber communities who developed the technique of steaming semolina grains centuries ago.

Culinary DNA

Ingredient ancestry breakdown

Tunisian70%

ingredients+techniques

Berber30%

ingredient_origin

Techniques

steaming sautéing stewing

Stories about this dish

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