Tunisian couscous with donkey meat

Ingredients

• 500 g Medium couscous (wheat semolina) (Medium grain, fine)
• 3 cuillères à soupe Extra virgin olive oil (For sautéing the onion and the meat)
• 1 pièce Medium onion (Finely sliced)
• 800 g Donkey meat (or lamb) (Medium-sized, boneless pieces)
• 2 cuillères à soupe Tomato paste (Tomato paste)
• 1 cuillère à café Salt (Fine salt)
• 0.5 cuillère à café Ground black pepper (Freshly ground pepper)
• 1 cuillère à café Sweet paprika (Mild paprika, not spicy)
• 1 cuillère à café “Table” spice blend (coriander + caraway) (Traditional Tunisian spice)
• 1.5 L Boiling water or broth (For cooking the meat)
• 2 pièces Carrots (Sliced into rounds)
• 2 pièces Zucchini (Diced)
• 2 pièces Potatoes (Diced)
• 1 kg Precooked chickpeas (Drained and rinsed)
• 1 cuillère à soupe Additional olive oil (To coat the couscous grains)

Instructions

1. Hydrate the couscous

   Place the couscous in a large bowl, add just enough warm water to moisten the grains, then rub with your fingers until slightly damp but not wet.

   Time: PT5M

2. Coat the couscous with oil

   Add 1 tablespoon of olive oil and gently mix with your fingers to coat each grain.

   Time: PT3M

3. First steam cooking

   Pour water into the lower part of the couscoussier, bring to a boil, place the basket containing the couscous above and steam for 20 minutes until the grains are puffed and tender.

   Time: PT20M

   Temperature: 100°C

4. Sauté the onion

   Heat 2 tablespoons of olive oil in the pressure cooker, add the chopped onion and sauté for 5 minutes until translucent.

   Time: PT5M

   Temperature: 180°C

5. Sear the meat

   Add the donkey meat pieces to the pot, brown for 5 minutes while stirring to achieve a nice color.

   Time: PT5M

   Temperature: 180°C

6. Add tomato paste and spices

   Stir in the tomato paste, salt, pepper, sweet paprika and the “table” blend. Mix for 2 minutes to release the aromas.

   Time: PT2M

7. Pressure cooking

   Pour 1.5 L of boiling water (or broth) into the pot, close the lid and pressure cook for 20 minutes.

   Time: PT20M

8. Add the carrots

   Release the pressure, open the pot, add the carrot rounds and continue cooking over medium heat for 10 minutes.

   Time: PT10M

   Temperature: 100°C

9. Add zucchini and potatoes

   Stir in the diced zucchini and potatoes, cook another 10 minutes until tender.

   Time: PT10M

   Temperature: 100°C

10. Stir in the chickpeas

    Add the precooked chickpeas, mix and simmer for 5 minutes to warm through.

    Time: PT5M

    Temperature: 100°C

11. Second steam cooking of the couscous

    Return the couscous to the couscoussier basket, add a splash of water if needed and steam for an additional 10 minutes to fluff the grains.

    Time: PT10M

    Temperature: 100°C

12. Drizzle the couscous with the sauce

    Transfer the couscous to a large serving dish, gently pour the hot sauce over it, lightly stir and let absorb for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

1200

Protein

70 g

Carbohydrates

150 g

Fat

45 g

Fiber

12 g

Ingredient Substitutions

• Instead of Medium couscous (wheat semolina): whole wheat couscous, durum wheat semolina
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Medium onion: shallot
• Instead of Donkey meat (or lamb): lamb, beef
• Instead of Tomato paste: fresh blended tomatoes
• Instead of Ground black pepper: white pepper
• Instead of Sweet paprika: smoked paprika
• Instead of “Table” spice blend (coriander + caraway): coriander powder + separate caraway
• Instead of Boiling water or broth: chicken broth
• Instead of Carrots: parsnip
• Instead of Zucchini: eggplant
• Instead of Potatoes: sweet potatoes
• Instead of Precooked chickpeas: dry chickpeas to soak
• Instead of Additional olive oil: same oil

Equipment Needed

• Couscoussier (or steamer basket)
• Pressure cooker
• Frying pan or sauté pan
• Chef's knife
• Cutting board
• Wooden spoon
• Bowl for couscous
• Ladle (optional)
• Spatula or fork to separate the couscous (optional)
• Container for spices (optional)

Critical Steps — Do Not Skip

• Hydrate the couscous
• Sear the meat
• Pressure cooking
• Second steam cooking of the couscous
• Drizzle the couscous with the sauce

Chef Tips from the Video

• Use a homemade “table” spice blend for authentic Tunisian flavor.
• Drizzle the couscous with the fat that floats on top of the sauce for extra richness.
• Serve the couscous in a large soup tureen so each guest can adjust the amount of sauce to their taste.

Troubleshooting

Storage

Refrigerator: Store the couscous and sauce separately in airtight containers, up to 3 days.

Freezer: Cooked couscous freezes for 1–2 months; the sauce freezes for 2–3 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the chickpeas the night before and cook them in advance.
• Prepare the sauce (without the meat) the day before and reheat before using.
• The couscous can be prepared ahead of time and reheated by steaming just before serving.