North African · medium
Tunisian Couscous
Spicier broth with harissa, fish or lamb, and vegetables.
Steps
- 01
Steam or bloom couscous with hot stock and fat until fluffy; fluff with a fork.
~10 min
- 02
Serve couscous under stewed meat and vegetables (and tfaya if making the sweet onion-raisin topping).
~60 min
Tips
- Fluff couscous twice—once mid-steam, once at the end.
- Season the steaming liquid; plain water makes dull couscous.