Couscous with Pumpkin (Tunisia)
Couscous with Pumpkin (Couscous au Potiron) is a variation of Tunisia’s beloved national dish, Couscous, which holds a special place in North African cuisine. Known for its rich flavours and versatility. It can be made with meat (lamb, chicken, or beef), seafood, or vegetables, adapting to the seasons and the occasion. Thank you, Rim, and Munya for teaching me how to make it.
Ingredients
- 5 cups couscous
- 1-2 lbs lamb stew pieces
- 3-4 tbsp olive oil
- 2 tbsp Ras el hanout spice mix
- 1 ½ tsp salt
- 2 tbsp paprika
- 1 tsp black pepper
- ½ tsp cayenne pepper
- ½ tsp chilli flakes
- 5-6 garlic cloves
- 1 6-oz can tomato paste
- 1 medium onion
- 2-3 large carrots, cut into 2-inch pieces
- ½ of one cabbage, cut into wedges with the core intact
- 4 cups pumpkin or squash, peeled cut into 2–3-inch chunks
- 2-3 zucchini- cut into 2-inch pieces
- 5-6 potatoes, cut in half
- One package pearl onions, peeled
- One 15-oz can of chickpeas, rinsed and drained
- 1 jalapeno pepper (optional)
Step 1
Follow the couscous package instructions and set aside if preparing it ahead of the sauce.
Step 2
Using a mortar and pestle, mash the garlic and ras el hanout spice blend into a paste.
Step 3
In a large pot over medium heat, add enough cooking oil to generously coat the bottom.
Step 4
Add the garlic paste, chopped onion, salt, black pepper, paprika, cayenne pepper, red pepper flakes, and tomato paste to the hot oil. Sauté for a few minutes, stirring occasionally, until the mixture becomes fragrant, and the onions begin to soften. If the mixture starts sticking to the pot, add a splash of water and stir to loosen it up, ensuring everything cooks evenly without burning.
Step 5
Add the lamb to the pot and sauté until it is browned on the outside and no longer releasing juices, stirring occasionally to ensure even searing. Once the lamb is well-seared, pour in enough water to fully cover the meat. If you're using soaked fresh chickpeas, add them to the pot along with the lamb at this stage. Stir everything together, ensuring the lamb and chickpeas are submerged, and bring the mixture to a simmer.
Step 6
Cover the pot, reduce the heat to low, and allow the lamb to cook gently, stirring occasionally to prevent sticking. Let it simmer for about 1 to 1 ½ hours, or until the lamb is tender and fully cooked through. The cooking time may vary depending on the size and cut of the lamb, so check periodically to ensure its tender and adjust the time if needed.
Step 7
When the lamb is about 15 minutes from being fully cooked, add the tougher vegetables, such as carrots and cabbage, to the pot. Make sure there's enough water to cover the vegetables fully. Increase the heat slightly to bring the sauce back to a boil, then cook for 10-15 minutes, or until the vegetables are tender but not overcooked, stirring occasionally.
Note: Once the lamb is fully cooked, you can remove it from the pot to prevent overcooking and make room for the vegetables.
Step 8
Next, add the zucchini, potatoes, and squash or pumpkin to the pot. If necessary, add more water to ensure everything is fully submerged. Allow the mixture to simmer for about 15 minutes, or until the vegetables are tender and cooked through, stirring occasionally to ensure even cooking.
Step 9
If you're using pearl onions, add them to the pot during the last few minutes of cooking. If you're using a jalapeño, add it at this stage as well. Once all the vegetables are cooked through, stir in the chickpeas and let the mixture simmer for an additional 1-2 minutes, just enough to heat them through. Taste the dish and adjust the salt if necessary.
Step 10
Transfer the cooked couscous to a large serving dish. Spoon just enough sauce over the couscous to coat it lightly and give it a vibrant red colour. Reserve the remaining sauce in a separate bowl to serve on the side.
Step 11
Arrange the cooked vegetables and lamb on top of the couscous, ready to serve.